Chickpea Ragout

Chickpea Ragout © kvalifood.com

Chickpea ragout is a filling stew of lamb, chickpeas, potatoes and tomatoes with paprika and cayenne. One of those old-fashioned Danish recipes with international inspiration — cheap, nourishing and full of flavour.

Ingredients

Yields 4 servings

  • 2 dl dried chickpeas (or white beans)
  • 400–500 g lamb neck (or lamb breast), cut into cubes
  • 2 onions, chopped
  • 2 tbsp oil
  • 2 garlic cloves, crushed
  • 1 tbsp tomato paste
  • 1 tsp dried marjoram
  • 1 pinch cayenne pepper
  • 1 tbsp mild paprika
  • 500 g potatoes, cut into chunks
  • salt
  • pepper

Directions

Soak the chickpeas

Rinse the chickpeas and soak them in plenty of water for 8–12 hours. Drain.

Brown and simmer

Cut the meat into cubes. Chop the onions. Fry the meat and onions in the oil until browned. Add the crushed garlic, tomato paste and spices. Add the chickpeas and cover with water. Simmer with the lid on for about 45 minutes.

Add the potatoes

Peel the potatoes and cut them into chunks. Add them once the chickpeas are nearly tender. Cook until done. Season with salt and pepper.

Notes

  • Cooking time for chickpeas varies considerably depending on age and quality — anywhere from 30 minutes to over an hour.
  • White beans can be used instead of chickpeas.
  • Tinned chickpeas can replace dried ones: skip the soaking and add them in the last 15 minutes.
  • The dish freezes well for up to 3 months.
  • Lamb can be replaced with beef, but lamb gives the most authentic flavour.