recipes from Chef

Sweet Potato and Chickpea Ragout (on the BBQ!)

Cook this on a cast iron pan over the BBQ to amp up the flavour and show your guests you can cook like a pro!

3 Tbsp canola oil (plus a little more to toss vegetables in)
1 yellow onion, sliced thickly
1 stalk celery, diced
¼ cup banana pepper, drained  
1 Tbsp ginger root, very thinly sliced

2 cups sweet potato, diced, and boiled until tender
1 tsp paprika
½ tsp garam masala

2 cans of chickpeas, drained and rinsed
½ tsp cumin ground
1 lemon, cut in half
Salt and pepper as required

Before you head out to the BBQ make sure all your ingredients are ready to cook.

Toss the (already cooked) sweet potato in a little oil, salt and pepper, a pinch of paprika and a tiny pinch of garam masala.

Toss the chickpeas with a little oil and a pinch of salt and pepper as well.

Heat up that BBQ and place your cast iron pan on the hottest spot on it. Start cooking this ragout before you put the other items on the BBQ. It will take a little longer and will hold nicely if it is ready before everything else.

Add 3 Tbsp canola oil to the hot cast iron pan. Add the sliced onions. Let them get good and cooked through. Add the diced celery, banana pepper and ginger. Let those items cook through.

At this point I would put your other items on the BBQ: steaks, chicken legs or vegetable and halloumi skewers.

Add the seasoned sweet potatoes to the ragout pan. Toss everything about with your spatula or tongs until it is hot throughout and some of the sweet potatoes are starting to get a little color on them.

Add the chickpeas and smooth the top of the pan. Leave everything alone for 5 minutes or so. Then give it a little stir. Squeeze the lemon right into that pan, hit it with a little more salt and pepper and take it off the grill. Cover it and set it aside while you finish grilling.

Serve this hearty ragout with Harissa Spiced BBQ Chicken Legs, Tahini and Yogurt sauce and Grilled Vegetable and Halloumi skewers. Follow it up with a big fruit platter full of fresh berries and dates.

Chef Kelly Cattani http://www.bluestonecottage.ca