Chickpea and Garden Vegetable Ragout

I love jazz cooking. Jazz cooking refers to the act of improvising a dish according to what you have on hand. First I take stock of what I have. 20 plus years of restaurant Chef has prepared me perfectly for quarantine cooking. I always have a mental inventory going of which things need to be used before turning and which things have a couple of days still. After taking out all things that need using and lining them on the counter, I begin with a rough framework or idea of what I would like to make and then the dish really evolves throughout the process. It can be a really beautiful thing.

This dish was perfectly hearty, easy and used a ton of ingredients that were on their way out. My Great Depression era Nana would have been proud of this one, and I can just hear her favorite expression “waste not want not” being said in my mind’s ear. If this one strikes your fancy but you do not have all the ingredients just improvise. This recipe is very adaptable and will yield successful results for even a novice cook. You can throw in any green vegetable, root vegetable, frozen vegetable, sub out chickpeas for another legume or even use canned tomato instead of fresh! I guarantee it will be delicious. Chef’s honor!

Chickpea and Garden Vegetable Ragout

Rustic, hearty and fresh garden vegetable ragout
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course, Side Dish
Cuisine: Italian, Mediterranean
Keyword: Easy, fresh, quick, simple, vegan
Servings: 5 servings


  • 2 cans chickpeas,
  • 1 ea onion chopped
  • 3 cloves garlic chopped
  • 3 ea carrots peeled and chopped
  • 4 ea compari or med size tomatoes chopped
  • 1 ea yam or sweet potato cubed
  • 1 cup green beans cut in bite sized pieces
  • 1/4 cup green peas
  • 2 ea stalks celery diced small
  • 1 TBSP tomato paste
  • 1 tsp italian seasoning
  • 1 tsp olive oil
  • 1 tsp salt
  • 1 pinch black pepper
  • 1 dash crushed red pepper


  • 1. Sauté garlic and onion in oil for 5 mins until caramelizing
  • 2. Add yam, celery and carrots and salt lightly then cook for 5 minutes stirring often 
  • 3. Add tomatoes, salt, and pepper and cook for 2-3 mins watching tomatoes release their juices
  • 4. Add chickpeas, 2 cups water, tomato paste and italian seasoning and bring to a boil for 5 mins
  • 5. Add green beans and peas and simmer until all veggies are fork tender about 10 minutes Taste for salt and adjust if needed. 


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