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Summer Chickpea Ragout

Photo: Annabelle Breakey; Styling: Jeffrey Larsen

Total time 40 mins

Serves 4

This healthy, hearty dinner makes the most of the season's produce. Cut vegetables as you cook to get dinner on the table quickly.


  • 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

Nutrition Information

  • calories 382
  • caloriesfromfat 32 %
  • protein 15 g
  • fat 14 g
  • satfat 2.4 g
  • carbohydrate 55 g
  • fiber 9.8 g
  • sodium 373 mg
  • cholesterol 5 mg

How to Make It

  1. Cook bulgur according to package instructions.

    Chopping Onion
  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.

  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.

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