I found some incredibly ripe roma tomatoes at the local street market, and I wanted to make a recipe that was high in fiber, and didn’t use any meat, but still had a good protein backbone, and I came up with this easy recipe. I’ve paired the ragout with my tender balsamic chicken, and pictured here with sweet buffalo bocconcini and fresh basil. It’s up there with ratatouille as one of my ATF favorite side dishes!
What you’ll need…
1 1/2 T olive oil
3/4 small red onion, halved and sliced
1/4 red chili pepper
4 small cloves garlic, crushed with back of a large knife
1/2 c sliced mushrooms
8 ripe roma tomatoes, roughly chopped
salt and pepper to taste
splash of balsamic vinegar, (to taste)
1 c chick peas, soaked overnight and drained
2 T sour cream
1/4 cup shredded basil
Get the oil to shimmering point in a large saucepan, and then add the onion, stirring often until softened, about 2 minutes. Add the crushed garlic and chili pepper, and the mushrooms, and cook for another 4 minutes or until the mushrooms have started to brown. Add the tomatoes, seasoning, vinegar and peas, and simmer on low-med heat for about 30 minutes or until you have a ragout consistency and the chickpeas are al dente. Stir in the sour cream. Divide into 4 portions and top with fresh basil!