Sautéed Zucchini, Tomato and Chickpea Ragout

Sauteed Zucchini Tomato and Chickpea Ragout

This Simple Cooking with Heart, Italian recipe is a delicious way to get more vegetables and beans into your eating routine.


6 Servings

  • 2 medium zucchini (chopped) OR 3 yellow squash (chopped)
  • 28 oz. canned, no-salt-added, or, low-sodium tomatoes (crushed)
  • 6 cups Chickpea Salad with Tomatoes and Cucumber 
  • 1 tsp. ground cumin
  • 1/4 tsp. ground black pepper
  • 3 cups whole-wheat couscous


  1. Spray a large sauté pan with cooking spray. Add chopped zucchini and cook over medium-high heat. Stirring occasionally with spatula, cook until zucchini are soft, about 5 minutes.
  2. Add tomatoes, Chickpea Salad, cumin, and black pepper. Stir and bring to a boil. Once boiling, cover with lid or foil. Reduce heat to low so mixture is simmering. Let ragout simmer 15 minutes.
  3. Meanwhile, make couscous according to package directions (omitting the salt and fat).
  4. Serve ragout over couscous.

Note: 1 (16 oz.) package whole-wheat spaghetti can be used as a substitute for the couscous.

Source: American Heart Association