Let’s talk a little more about “Jazz” cooking.

If you aren’t in the know, jazz cooking refers to improvising in cooking. Anyone who loves to cook needs to learn to roll with the punches. It is especially important now in quarantine to be able to assess your food sitch and combine what is available into something delicious. 

I have always been a jazz cook and even as a wee pup of a chef, I loved watching Iron Chef and how they whipped up masterpieces using few ingredients. In restaurants, I loved being the “specials” creator because it enabled my desire to combine foods into something entirely new and different. Cooking is like painting! If you have an innate understanding of tastes, you may invent a recipe!

I write all my recipes with the jazz cook in mind. I want you to take liberties with the recipe. If it calls for chickpeas but you have white beans, by all means sub those in! If it asks for fresh tomatoes but you have canned, use the can! If it says green beans but you have broccoli, what should you do? Use that dang broccoli my friend. Today’s recipe is a perfect one to experiment with. Honestly you cannot go wrong with stewing any vegetable. It will taste good. 

Now grab what you have and start cooking.

Chickpea and Garden Vegetable Ragout Recipe
Prep: 10 minutes
Cook: 25 minutes
Yield: 3-5


1 quart cooked dry or two cans chickpeas
1 onion chopped
3 cloves garlic chopped
3 carrots peeled and chopped
4 compari tomatoes, chopped
1 yam, chopped
1 cup green beans cut in bite sized peices
¼ cup green peas
2 celery stalks
1 tbsp tomato paste
2 cup water
1 tsp italian seasoning
1 tsp salt
1 tsp olive oil
black pepper and crushed red pepper to your liking

How to:
1. Sauté garlic and onion in oil for 5 mins until caramelizing
2. Add yam, celery and carrots and salt lightly then cook for 5 minutes stirring often 
3. Add tomatoes, salt, and pepper and cook for 2-3 mins watching tomatoes release their juices
4. Add chickpeas, water, tomato paste and italian seasoning and bring to a boil for 5 mins
5. Add green beans and peas and simmer until all veggies are fork tender about 10 minutes Taste for salt and adjust if needed. 
I served this with Rice but it would have gone well with quinoa, pasta, or even just bread. The flavor was spot on, fresh and hearty. 

Enjoy! If you make this recipe please share with Sara and VeganZine on Instagram with #VeganZineBoston.

Sara Tercero is the Better Food Guru!
You can find more of her recipes and content here.

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