Jacques Pépin: Fast Food My Way
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Episode 112: Casual Entertaining

"A versatile dish, this is good as an accompaniment to fish, poultry, and meat, and it can also be served as a first course or, with a couple of fried eggs, as a light main course. It's great poured over pasta, and with the addition of a sausage such as kielbasa, it makes a whole meal. You can also substitute canned red or white beans for the chickpeas."
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Serves: 4

• 2 tablespoons good olive oil
• 1/2 cup diced (1/2-inch) onion
• 1/2 cup chopped scallions
• 2 cups diced (1-inch) tomato
• 1 tablespoon coarsely chopped garlic
• 1 (16-ounce) can chickpeas, drained
• 1/2 cup chicken stock, homemade, or low-salt canned chicken broth
• About 1/2 teaspoon salt (less if using canned chicken broth)
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon chopped fresh flat-leaf parsley

Heat the oil in a saucepan over high heat and add the onion and scallions.

Sauté for 2 to 3 minutes to soften the vegetables, then add the remaining ingredients, except the parsley.

Return to a boil, reduce the heat to low, cover, and cook gently for 15 minutes.

Remove the lid and boil for a few minutes longer to reduce the liquid.

Divide among four bowls, sprinkle parsley on top, and serve.

Recipe courtesy of Houghton Mifflin Company, ©2004 Jacques Pépin from Jacques Pépin: Fast Food My Way.

Casual Entertaining
Tuna Tomatoes
• Salmon Tartare on Cauliflower Salad
• Breaded Pork Scaloppine with Mushroom Sauce
Chickpea Ragout
• Caramelized Peaches

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