Vegetable and Chickpea Ragout

Ragout is a dish that originated in France and is characterized by slow-cooking ingredients in a flavorful sauce. It is popular in many cuisines around the world.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.

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Medium

Vegetable and Chickpea Ragout

Cooking Method: Sautéing, Simmering Cuisine: Mediterranean, Middle Eastern Courses: Lunch, Main Dish, Vegetarian Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 1400

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 tablespoon Olive oil
• 1 large Onion
• 3 clove Garlic cloves
• 1 medium Bell pepper
• 1 medium Zucchini
• 1 small Eggplant
• 1 can Canned chickpeas
• 1 can Canned diced tomatoes
• 1 cup Vegetable broth
• 1 teaspoon Smoked paprika
• 1 teaspoon Dried thyme
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoon Fresh parsley

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion and minced garlic cloves. Sauté until onion becomes translucent.
3. Add diced bell pepper, zucchini, and eggplant. Cook for 5 minutes, stirring occasionally.
4. Drain and rinse the canned chickpeas, then add them to the pot.
5. Pour in the canned diced tomatoes and vegetable broth.
6. Stir in smoked paprika, dried thyme, salt, and black pepper.
7. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
8. Remove from heat and let it rest for 5 minutes.
9. Serve the vegetable and chickpea ragout hot, garnished with fresh parsley.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 60g20%

Sugars 8g

Protein 12g24%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.