Ingredients:

  • 3 Tbsp Extra Virgin Olive Oil
  • 1 large Yellow Onion, finely diced
  • 4 cloves Garlic, minced
  • 1/2 tsp Red Chilli Flakes
  • 2 Tbsp Tomato Paste
  • 1 tsp Ground Cumin
  • 1 tsp Smoked Paprika
  • 1/2 tsp Dried Oregano
  • 1 (28 oz) can Canned Diced Tomatoes, undrained
  • 1 cup Low Sodium Vegetable Stock
  • 2 (15 oz) cans Ceci Beans (Chickpeas), rinsed and drained
  • Salt (Kosher/Sea), to taste
  • Black Pepper, to taste
  • 1 Tbsp Fresh Lemon Juice
  • 1/4 cup Fresh Parsley, chopped, for garnish

Instructions:

  1. Heat the olive oil in the Dutch oven over medium heat. Add the diced onion and a generous pinch of salt. Cook gently until softened and translucent, about 6–8 minutes.
  2. Stir in the minced garlic, chilli flakes, and tomato paste. Cook for 2 minutes, stirring constantly. This step caramelizes the tomato paste and prevents the garlic from burning.
  3. Reduce the heat slightly. Add the cumin, smoked paprika, and oregano directly to the oily base. Stir for 60 seconds until fragrant (blooming the spices).
  4. Pour in the canned diced tomatoes (including the juice) and the vegetable stock. Scrape up any browned bits from the bottom of the pot (deglazing).
  5. Bring the mixture to a low boil, then immediately reduce the heat to a gentle simmer. Cook uncovered for 20 minutes, allowing the sauce to thicken slightly.
  6. Stir in the rinsed ceci beans. Continue to simmer for 15–20 minutes. Lightly crush about one-third of the beans against the side of the pot using a fork or masher to thicken the ragu.
  7. Remove the pot from the heat. Stir in the fresh lemon juice, and check the seasoning, adding more salt and pepper as needed.
  8. Ladle the hot ragu into bowls. Drizzle with a tiny touch of high-quality finishing olive oil and garnish generously with chopped fresh parsley.