Chickpea and Mushroom Ragout with Grilled Ribeye
A steak dinner doesn't need to break the bank - this dish uses store cupboard staples and stretches a good quality ribeye steak to serving two people so you can have this any day of the week!
The flavourings are simple: onion, garlic and tomato (with a little chilli if you fancy it). The chickpeas add body and the mushrooms add savoury depth. The result is a perfectly balanced, extremely satisfying dish.
Chickpea and Mushroom Ragout with Grilled Ribeye
Serves 2
oil
1 onion, finely sliced
2 garlic cloves, finely chopped
1 tsp chilli flakes (optional)
30g dried wild mushrooms
1 x 400g tin chickpeas, drained and rinsed
1 x 400g tins chopped tomatoes
1 ribeye steak (approx. 200g)
Heat 1 tbsp oil in a sauté pan, then gently fry the onions for 10-12 minutes until soft. Add the garlic and chilli (if using), then fry for 2 minutes more.
Meanwhile, put the dried wild mushrooms into a small bowl, pour over 200ml boiling water, then leave for 10 minutes before draining.
Add the chickpeas to the pan along with the mushrooms. Tip in the tomatoes, then season well. Simmer for 30 minutes.
When the ragout has 5 minutes to go, heat a griddle pan to high. Drizzle a little oil over the steak and rub all over. Cook in the preheated pan for 4 minutes on each side. Remove from the heat, season with salt and pepper and leave to rest for a further 4 minutes.
To serve, divide the ragout between two plates, slice the steak and place half on top of each portion of ragout.
The flavourings are simple: onion, garlic and tomato (with a little chilli if you fancy it). The chickpeas add body and the mushrooms add savoury depth. The result is a perfectly balanced, extremely satisfying dish.
Chickpea and Mushroom Ragout with Grilled Ribeye
Serves 2
oil
1 onion, finely sliced
2 garlic cloves, finely chopped
1 tsp chilli flakes (optional)
30g dried wild mushrooms
1 x 400g tin chickpeas, drained and rinsed
1 x 400g tins chopped tomatoes
1 ribeye steak (approx. 200g)
Heat 1 tbsp oil in a sauté pan, then gently fry the onions for 10-12 minutes until soft. Add the garlic and chilli (if using), then fry for 2 minutes more.
Meanwhile, put the dried wild mushrooms into a small bowl, pour over 200ml boiling water, then leave for 10 minutes before draining.
Add the chickpeas to the pan along with the mushrooms. Tip in the tomatoes, then season well. Simmer for 30 minutes.
When the ragout has 5 minutes to go, heat a griddle pan to high. Drizzle a little oil over the steak and rub all over. Cook in the preheated pan for 4 minutes on each side. Remove from the heat, season with salt and pepper and leave to rest for a further 4 minutes.
To serve, divide the ragout between two plates, slice the steak and place half on top of each portion of ragout.
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