Chickpea Ragout (Moroccan)

December 8, 2009

Dried Thyme

This Moroccan Ragout is easy, delicious and very popular.  My kids usually have seconds or thirds on this dish.


  • 2 T olive Oil
  • 1 onion, diced
  • 2 T minced garlic
  • 1 tsp ground cumin
  • 2 cans  (15 oz. each) chickpeas, rinsed and drained.
  • 1 can (14 oz) diced tomatoes
  • ½ tsp dried thyme
  • 2 tsp each honey and lemon juice (fresh or bottled)
  • 1 ¾ chicken or vegetable broth
  • Couscous or rice
  • ½ C chopped fresh flat parsley (optional)

Have the couscous or rice started now.

Heat the oil in a heavy sauce pan over medium low heat.

Add onion and garlic, wilt, stirring for five minutes.

Sprinkle with cumin and stir to mellow.

Stir in chickpeas, tomatoes, thyme, honey, lemon juice and broth.

Bring to a boil, reduce heat, season with salt and pepper and simmer for four minutes or more to reduce.

Serve over couscous or rice in a shallow bowl, topped with fresh parsley.


-Kelly Goose


One Response to “Chickpea Ragout (Moroccan)”

  1. Val Says:

    this sounds very good, and something that my most picky 3 yr old may actually eat!… especially if I stress that it has honey in it. maybe i’ll rename it chickpea-honey ragout 🙂

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