Chickpea Tuna Ragout

Ingredients

• 1 onion
• 1 Garlic clove
• 1 red bell pepper
• 1 tbsp Olive Oil
• 240 g diced canned tomatoes (drained weight)
• 125 ml classic vegetable broth
• Salt
• Pepper
• 0.5 bunch flat parsley
• 240 g chickpeas (canned, drained weight)
• 130 g tuna in olive oil (canned)
• 150 g small flatbread (1 small piece)

Instructions

1. 1.

   Peel and finely chop onion and garlic.

2. 2.

   Halve the bell pepper, remove seeds, wash, and cut into about 1 cm cubes.

3. 3.

   Wash parsley, shake dry, and chop.

4. 4.

   Rinse chickpeas in a sieve and drain.

5. 5.

   Heat olive oil in a large sauté pan. Sauté onion and garlic over medium heat for 1–2 minutes until translucent. Add bell pepper cubes and stir frequently for another 2–3 minutes.

6. 6.

   Stir in tomatoes, pour in vegetable broth, season with salt and pepper. Simmer on medium heat for about 5–6 minutes.

7. 7.

   Meanwhile, drain tuna well in a sieve and break into larger pieces with fingers.

8. 8.

   Slice flatbread into strips and toast lightly in a toaster.

9. 9.

   Fold drained chickpeas into the tomato sauce and warm everything together for 2–3 minutes. Add tuna and briefly heat through. Sprinkle ragout with parsley and serve with toasted flatbread strips.