Braised Chickpeas in White Wine and Tomato Ragout

Ingredients

• 2 cans (15 oz each) chickpeas (canned, drained)
• 1 can (14 oz) crushed tomatoes (canned)
• 1/2 cup dry white wine
• 1 yellow onion, diced
• 1 carrot, diced
• 3 cloves garlic, minced
• 1 tsp herbes de Provence
• 1/4 cup heavy cream
• 2 tbsp olive oil
• 1/2 cup vegetable broth
• 3/4 tsp salt
• 1/4 tsp black pepper
• 6 slices crusty bread, for serving
• 2 tbsp fresh parsley, chopped(optional)

Instructions

1. 1

   Heat olive oil in a Dutch oven over medium heat. Sauté onion and carrot for 5 minutes until softened.

2. 2

   Add garlic and herbes de Provence; cook 1 minute until fragrant.

3. 3

   Pour in white wine and simmer 2 minutes to reduce.

4. 4

   Add crushed tomatoes, chickpeas, and broth. Season with salt and pepper.

5. 5

   Cover and simmer gently for 25 minutes, stirring occasionally, until thickened.

6. 6

   Stir in heavy cream, simmer 2 more minutes, adjust seasoning, and serve with toasted crusty bread and parsley.