Tested till perfect Chickpea Ragout with Polenta

Chickpea Ragout with Polenta

This easy, vegan dish is packed with protein and can be made in under 30 minutes.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2007

Recipe4 out of 5 based on 6 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 2 tbsp 2tbspextra-virgin olive oil
  • 1/2 1/2small eggplant, diced
  • 1 1small zucchinizucchinis, diced
  • 1 1sweet red peppersweet red peppers, diced
  • 1 1oniononions, diced
  • 2 cloves 2clovesgarlic, minced
  • 1 tsp 1tspdried oregano
  • 1 pinch 1pinchsalt
  • 1 pinch 1pinchhot pepper flakes
  • 1 can 1can(28 oz/796 mL) diced tomatoes
  • 1 can 1can(19 oz/540 mL) chickpeas, drained and rinsed
  • 2 tbsp 2tbsptomato paste
  • 1/4 cup 1/4cupchopped parsley
  • 1 tube 1tubeprepared Polenta, cut into 8 rounds
  • 2 tbsp 2tbspgrated Parmesan cheese, (optional)
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In shallow Dutch oven, heat 1 tbsp (15 mL) of the oil over medium heat; fry eggplant, zucchini, red pepper, onion, garlic, oregano, salt and hot pepper flakes, stirring occasionally, until tender, about 8 minutes.

Stir in tomatoes, chickpeas and tomato paste; cover and simmer until thickened and vegetables are softened, about 15 minutes. Stir in parsley.

Meanwhile, brush polenta with remaining oil; sprinkle with cheese (if using). Arrange on rimmed baking sheet; broil, 6 inches (15 cm) from heat, until edges are golden, about
6 minutes. Serve with ragout.

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Nutritional Information Per serving: about

cal 373 pro 11g total fat 9g sat. fat 1g
carb 66g fibre 11g chol 0mg sodium 1,003mg

% RDI:

calcium 12 iron 33 vit A 22 vit C 147
folate 69
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