Quick Chickpea Portobello Ragout
(Serves 4 as a main dish with salad or 8 as an app)
~ ready in about 15 minutes ~
Warm or cold, this ragout is scrumptious. My 5 year old requested that I make this for dinner every night from now on! LOL! What I love it that this comes together in a flash with a rich flavor that works just as well on top of greens as it does over polenta. Chill it down and you’ve got a great topper for bruschetta using your GF bread of choice or try chilled polenta squares or even cucumber cups!
Leftovers make a good vegan wrap filling because the sauce gets thicker as it chills. YUM, yum and yum…
You can go with some pantry shortcuts if needed — sub canned or boxed fire roasted tomatoes and canned chickpeas for fresh. If you make these subs, omit the salt until you can give everything a taste so you don’t end up with an overly salty dish.
3 jumbo Portobello caps, diced, about 2 cups
1 onion, diced, about 1 cup
4 cloves garlic, minced
3 small zucchini, diced, about 2 cups
pinch of salt and several grinds of pepper
½ cup dry white wine
3 gorgeous tomatoes, diced, about 2 cups
2 cups cooked chickpeas
1 Tbsp veg broth powder + 2 cups water or 2 cups veg broth
2 Tbsp tapioca starch + ¼ cup cold water
4 -6 cups raw baby spinach or kale
Grab your wooden spoon and get ready for some quick work!
Toss your mushrooms, onion, garlic and zucchini into a hot sauté pan and stir, stir, stir! We’re not using any oil in this recipe, so we need to rely on the heat to draw some liquid out of the zucchini pretty quickly. As things start to sear, throw in a pinch of salt to coax the liquid out of the veg and keep stirring until that garlic is fragrant. We’re about 5 minutes in at this point and I need you to pour in the wine and deglaze the pan by using the edge of a wooden spoon to scrape the bits off the bottom of the pan.
Add your tomatoes, chickpeas and broth/broth powder + water. Stir to combine. Cover and let this simmer for 8 minutes.
While the ragout is simmering pull out your bowls and divide the greens among them. If you’re using kale, tear it into bite size pieces so it’s easy to eat with the veg. Reluctant to try kale? Before putting it into the bowls, give the torn pieces a really thorough massage with about a tsp of olive oil, a sprinkle of salt and pepper and a clove of crushed garlic. Something magical happens to kale when you give it a good rub. I can’t guarantee you’ll love it right out of the gate, but I can say that this preparation got me eating more kale in the beginning! Maybe it will work for you too.
Let’s get back to business… Uncover the ragout and bump up the heat a bit. Pour in the tapioca starch slurry and stir. The heat will get the sauce bubbling and things will thicken up quickly. If your ragout gets too stiff, add ½ cup of water and stir to loosen it up. Otherwise, turn off the heat and you’re set to plate.
Scoop 1 cup portions on top of the greens you’ve already plated. You’re good to go!