Ceci Ragu
Experience the comforting flavors of Italian-inspired Ceci Ragu, a hearty, plant-based dish that celebrates simple, wholesome ingredients. This rich and flavorful stew combines tender chickpeas, crushed tomatoes, and a medley of aromatics like onion, carrot, and celery, seasoned with fragrant thyme, oregano, and a smoky hint of paprika. Simmered to perfection, this ragu is as versatile as it is delicious—serve it with crusty bread, over pasta, or atop creamy polenta for a satisfying meal. Ready in just 40 minutes, this vegetarian recipe is perfect for busy weeknights, yet cozy enough for a weekend treat. Optional Parmesan adds a touch of indulgence, while fresh parsley brightens each bite. Whether you're a seasoned plant-based eater or simply looking for a hearty, healthy dinner idea, Ceci Ragu is sure to become a favorite!
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 large yellow onion, finely diced
- 1 medium carrot, finely diced
- 1 stalk celery stalk, finely diced
- 3 cloves garlic cloves, minced
- 1 28-ounce can crushed tomatoes
- 1 cup vegetable stock or water
- 2 15-ounce cans canned chickpeas (ceci), drained and rinsed
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- optional grated Parmesan (optional, for serving)
Instructions
Heat the olive oil in a large skillet or saucepan over medium heat.
Add the finely diced onion, carrot, and celery to the pan. Sauté for 8–10 minutes, stirring occasionally, until the vegetables are soft and translucent.
Stir in the minced garlic and cook for 1–2 minutes until fragrant.
Add the crushed tomatoes and vegetable stock. Stir well to combine.
Stir in the chickpeas, dried thyme, dried oregano, smoked paprika, salt, and black pepper. Bring the mixture to a gentle simmer.
Reduce the heat to low and cover the pan. Let the ragu simmer for 20 minutes, stirring occasionally, to allow the flavors to meld.
If the ragu appears too thick, add a splash of vegetable stock or water to reach your desired consistency.
Remove the pan from the heat and stir in the freshly chopped parsley.
Serve the Ceci Ragu hot as a main dish with crusty bread or spoon it over cooked pasta or polenta. Top with grated Parmesan if desired.
Nutrition Facts
Calories |
832 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.8 g | 61% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 3671 mg | 160% | |
| Total Carbohydrate | 90.7 g | 33% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 41.9 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 429 mg | 33% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 3187 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
