CSA Week 6: Chickpea Ragout and Zucchini and Rice Pilaf

Roxy with this week's CSA share.  Cassius is apparently traumatized.

Roxy with this week’s CSA share. Cassius is apparently traumatized.

I have mentioned in previous posts that I wanted to use this year’s CSA blog to provide readers information on how to utilize seasonal produce to prevent waste.  I also want this blog to be a resource for simple recipes- meals and preserved foods- appropriate for both amateur and confident cooks.  Even the most dedicated local food enthusiasts can be too busy to cook. And there are those with limited food budgets and limited access to local food. I try to consider the many barriers to eating a more locally sourced, plant-based diet when I provide my tips and recipes. Regardless of your situation or access to produce, local or not, I hope you will try something new and then tell me about your experiences.

The sixth share of Sol to Seed Farm’s CSA includes:

Chile peppers (padron + Anaheim)
Tomatoes – cherry and heirloom
Summer squash
Green and Wax Beans
Salad Mix
and a free loaf of Grand Central Baking Co sourdough bread
This share has plenty of pantry staples- produce that is used widely as foundation flavorings for lots of cooked dishes.  They include parsley, onions and even tomatoes (think sauces or stews).
This recipe for chickpea ragout is taken and revised from Jacques Pepin’s Fast Food My Way.  I paired it with a simple zucchini and rice pilaf made with the largest squash in this week’s box.  The whole meal is  rich in protein and gluten free.  It’s also vegan unless you use chicken stock.  If you use fresh, seasonal ingredients, you don’t need to add much seasoning because vegetables picked ripe taste excellent anyway.  The large, yellow heirloom tomato from this week’s share, once diced, made 2 cups.
Chickpea Ragout with Zucchini Rice Pilaf

Chickpea Ragout with Zucchini and Rice Pilaf

Chickpea Ragout
  • 1 tablespoon olive oil
  • 1/4 cup diced onion (from this week’s share)
  • 1 garlic clove, peeled and minced
  • 2 cups diced tomato (from this week’s share)
  • 1 16 oz can of chickpeas or garbanzos (any home-cooked or canned white bean will work)
  • 1 tablespoon flat leaf parsley, chopped (from this week’s share)
  • 1/2 cup vegetable or chicken stock
Heat the oil in a saucepan over high heat and add the onion.  Saute for about 2 minutes to soften and then add the remaining ingredients, except parsley.  Return to a boil, reduce heat to low, cover and gently simmer for about 5 minutes until the liquid has moderately reduced.  It should have a stew-like consistency, but should be drier than a soup.  Add seasoning to taste and then sprinkle with fresh parsley.
Chickpea ragout simmering and diced zucchini sauteing before adding rice.

Chickpea ragout simmering and diced zucchini sauteing before adding rice

Zucchini and Rice Pilaf
  • 1 tablespoon olive oil
  • 1 garlic clove, peeled and minced
  • 1 large zucchini, cored and diced
  • 1/4 teaspoon red pepper flakes
  • 1 cup medium or long grain rice
  • 2 cups vegetable or chicken stock
  • salt and pepper to taste
On medium high heat, saute zucchini, garlic and red pepper flakes in the oil until the squash starts to brown, about 5 minutes.  Add rice and stir to coat and toast for about a minute.  Add stock and stir to combine.  Cover and turn the heat to low and simmer for about 20 minutes until rice is fully tender and the liquid has evaporated.  Fluff with a fork and add seasoning to taste.

4 thoughts on “CSA Week 6: Chickpea Ragout and Zucchini and Rice Pilaf

  1. Lucy,
    This looks and sounds like a great use of a whole bunch of the farm share box. I love recipes like that! I’ve gotten the hang of cooking up a bag of chick peas and freezing them (because I am craving hummus this summer)–just haven’t gotten the hang of cooking rice without burning it–my rice cooker is my Special Friend.

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