Summer Chickpea Ragout Recipe

Name: Summer Chickpea Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup bulgur wheat; 2 tablespoons extra-virgin olive oil; 1 small onion, chopped; 2 small carrots, diced; 4 cups reduced-sodium chicken broth; 1 can (15 oz.) chickpeas (garbanzos), rinsed and drained; 1 cup fresh or frozen corn kernels; 1 small red bell pepper, cut into 1-in. chunks; 1 small yellow bell pepper, cut into 1-in. chunks; 1/4 teaspoon kosher salt; 1/4 teaspoon pepper; 2 to 3 small zucchini (about 8 oz. total), trimmed and sliced into 1/4-in.-thick rounds; 1 to 2 small yellow squash (about 4 oz. total), trimmed and cut into 1/4-in.-thick rounds; 2 tablespoons lemon juice; 1/2 cup finely sliced fresh basil leaves, divided; Olive oil

Servings: persons

1 cup bulgur wheat
2 tablespoons extra-virgin olive oil
1 small onion, chopped
2 small carrots, diced
4 cups reduced-sodium chicken broth
1 can (15 oz.) chickpeas (garbanzos), rinsed and drained
1 cup fresh or frozen corn kernels
1 small red bell pepper, cut into 1-in. chunks
1 small yellow bell pepper, cut into 1-in. chunks
1/4 teaspoon kosher salt
1/4 teaspoon pepper
2 to 3 small zucchini (about 8 oz. total), trimmed and sliced into 1/4-in.-thick rounds
1 to 2 small yellow squash (about 4 oz. total), trimmed and cut into 1/4-in.-thick rounds
2 tablespoons lemon juice
1/2 cup finely sliced fresh basil leaves, divided
Olive oil

1
Cook bulgur according to package instructions.
2
Heat extra-virgin olive oil in a large frying pan over medium heat. Add onion and cook, stirring occasionally, until translucent but not browned, 6 to 7 minutes. Add carrots and cook until slightly softened, 3 to 4 minutes. Stir in broth, chickpeas, corn, bell peppers, salt, and pepper and bring to a boil. Boil 2 minutes to reduce by about a third.
3
Reduce heat, add zucchini and yellow squash, and simmer, stirring occasionally, until zucchini and squash are tender but not mushy, about 10 minutes. Add lemon juice and 1/4 cup basil.
4
Divide bulgur among 4 bowls, top with vegetables, sprinkle with remaining 1/4 cup basil, and drizzle with olive oil.

723

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup bulgur wheat, 2 tablespoons extra-virgin olive oil, 1 small onion, chopped, 2 small carrots, diced, and more.

Yes, Summer Chickpea Ragout falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Summer Chickpea Ragout

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