Chickpea Tuna Ragout

Finely chop the onion, garlic, and parsley. Dice the pepper into approx. ½ in cubes. Put the onion and garlic in a bowl, the peppers into a second one and parsley into a third one.

• 1 Onion, yellow (~ 2.8 oz)
• 1 Garlic clove (~ 0.1 oz)
• 3 twigs of Parsley, fresh or frozen (~ 2 tsp)
• 1 Bell pepper, red (~ 5.1 oz)

In a colander rinse and drain the chickpeas. Drain the tuna and break it into bite-size pieces and put both in a bowl.

• 1 ⁠1⁄3 cups Chickpeas, canned
• 7.1 oz Tuna, canned in water

Heat the olive oil in a pot over medium heat. Fry the onions and garlic until the onions turn translucent. Add the pepper and fry for approx. 2-3 minutes.

• 1 tsp Olive oil

Stir in the tomatoes and vegetable broth. Season with cayenne pepper, oregano, and thyme.

• 8.5 oz Tomatoes, diced, canned
• ½ cup Vegetable broth
• ½ tsp Cayenne pepper
• ½ tsp Oregano leaves, dried
• ½ tsp Thyme leaves, dried

Season with salt and pepper and let simmer for approx. 5-6 minutes.

• Salt
• Black pepper

Add the chickpeas and tuna and let simmer for approx. 2-3 minutes. Turn off the heat.

Garnish the ragout with parsley and serve.

Enjoy your meal!