Legume ragout with saffron and rosemary

Have this by itself or as I have done with poached eggs and feta cheese

The term comes from the French ragoûter, meaning: "to revive the taste".

The basic method of preparation involves slow cooking over a low heat.

Serve 4-6

Ingredients

2 carrots, diced

2-3 stalks celery, diced

1 red or green capsicum, diced

1 large brown onion, diced

3-4 cloves garlic, crushed

2 stems rosemary

A pinch of saffron

2 x 400g can of rinsed and drained legumes, chickpeas, butter beans, cannellini bean, kidney beans etc…

2 cups of vegetable or chicken broth

1 cup tomato passata

Method

Put everything in a slow cooker and put on low for the day.

You can serve with extra veg and poached eggs, feta cheese, chopped chilli