While I had a lot of fun doing the “play-by-play” of dinner last night, it took a lot of time (and patience) that I don’t always have. So while I will do it occasionally, I won’t be doing it every day.
Tonight’s dinner was a Pasta and Chickpea Ragout. It’s inexpensive, quick, healthy, and cooks all in one pot. What more can you ask for? Oh, and it tasted good, too. Which is really what it’s all about, isn’t it?
All-in-One Pasta and Chickpea Ragout
(adapted from Fast & Easy Cooking, Johanna Burkhard)
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 large green pepper, chopped 1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1 (28-ounce) can chopped tomatoes
1 cup vegetable stock
1 cup elbow macaroni, uncooked
2 small zucchini, halved lengthwise and sliced
1 (19-ounce) can chickpeas, rinsed and drained
In a dutch oven or large saucepan, heat oil over medium heat. Add onion, garlic, green pepper, oregano, basil, salt and red pepper flakes; cook, stirring, for 3 minutes or until vegetables are softened.
Add tomatoes and stock; bring to a boil. Reduce heat, cover and simmer, stirring occasionally, for 10 minutes. Stir in pasta; cover and cook for 5 minutes. Stir in zucchini and chickpeas; simmer for 5-7 minutes more or until pasta and zucchini are tender.
I served it with a green salad with this simple dressing:
House Salad Dressing
(adapted from Kosher by Design Lightens Up, Susie Fishbein)
1/3 cup canola oil
1/4 cup white vinegar
1/3 cup water
2 teaspoons garlic powder
1 teaspoon onion powder
1/4 teaspoon salt
Combine ingredients in a jar and shake.