Summer Chickpea Ragout

1 cup bulgur wheat

2 tablespoons extra-virgin olive oil

1 small onion, chopped

2 small carrots, diced

4 cups reduced-sodium chicken broth

1 can (15 oz.) chickpeas (garbanzos), rinsed and drained

1 cup fresh or frozen corn kernels

1 small red bell pepper, cut into 1-in. chunks

1 small yellow bell pepper, cut into 1-in. chunks

1/4 teaspoon kosher salt

1/4 teaspoon pepper

2 to 3 small zucchini (about 8 oz. total), trimmed and sliced into 1/4-in.-thick rounds

1 to 2 small yellow squash (about 4 oz. total), trimmed and cut into 1/4-in.-thick rounds

2 tablespoons lemon juice

1/2 cup finely sliced fresh basil leaves, divided

Olive oil

Step 1

Cook bulgur according to package instructions.

Step 2

Heat extra-virgin olive oil in a large frying pan over medium heat. Add onion and cook, stirring occasionally, until translucent but not browned, 6 to 7 minutes. Add carrots and cook until slightly softened, 3 to 4 minutes. Stir in broth, chickpeas, corn, bell peppers, salt, and pepper and bring to a boil. Boil 2 minutes to reduce by about a third.

Step 3

Reduce heat, add zucchini and yellow squash, and simmer, stirring occasionally, until zucchini and squash are tender but not mushy, about 10 minutes. Add lemon juice and 1/4 cup basil.

Step 4

Divide bulgur among 4 bowls, top with vegetables, sprinkle with remaining 1/4 cup basil, and drizzle with olive oil.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 382Calories from Fat 32

% Daily Value *
Total Fat 14g22%

Saturated Fat 2.4g12%
Cholesterol 5mg2%
Sodium 373mg16%
Total Carbohydrate 55g19%

Dietary Fiber 9.8g40%
Protein 15g30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Summer Chickpea Ragout