Chickpea Ragu
Total Time
40 minutes
Prep Time
0 seconds
Cook Time
40 minutes
Rating
0 out of 5 stars
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Ingredients
6 servings
- drizzle of olive oil
- 1 medium white onion
- 2 cloves garlic
- pinch of sea salt & black pepper
- 1 teaspoon hot smoked paprika
- 1 teaspoon ground cumin
- 1 x 14 oz tin chopped tomatoes
- 240g canned chickpeas
- 2 teaspoons brown miso paste
- 1 tablespoon almond butter
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Preparation
Step 1
Place a large, heavy-bottomed pot over medium-high heat and drizzle with olive oil. Add the onion and garlic. Sprinkle with salt and pepper and cook, stirring frequently for 5–6 minutes until softened and translucent.
Step 2
Add the paprika and cumin and cook for 1 minute, before adding the chopped tomatoes and chickpeas. Half fill the empty tomato tin with water, swirl it around the tin to rinse out every last bit of tomato juice and add this liquid to the pan. Bring to a simmer. Allow to bubble gently for 15–20 minutes, stirring occasionally, until darkened and reduced. Use a fork or potato masher to lightly mash ⅓ of the chickpeas against the side of the pot.
Step 3
Stir through the miso and almond butter and adjust seasoning to taste.
Step 4
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