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Vegetable and Chickpea Ragout

3.6

(9)

Image may contain Cutlery Fork Dish Food Meal and Pasta
Vegetable and Chickpea RagoutLisa Hubbard

Recipe information

  • Yield

    Makes 2 servings

Ingredients

1 can (14.5 ounces) diced tomatoes
1 cup canned chickpeas, rinsed and drained
1/2 cup Onion and Garlic Mix
1/2 cup Broccoli and Red Bell Pepper Mix
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon black pepper
1/8 teaspoon red pepper flakes
4 artichoke hearts in water, drained and quartered
1/2 cup frozen peas
1/4 cup sliced black olives
1/2 cup whole-wheat penne, cooked
1/4 cup chopped fresh basil

Preparation

  1. Step 1

    Simmer tomatoes, chickpeas, Onion and Garlic Mix, Broccoli and Red Bell Pepper Mix, salt, oregano, pepper, pepper flakes and ½ cup water in a medium pot until liquid reduces by half, about 20 minutes. Add artichokes, peas and olives; cook 10 minutes more.

  2. Quick tip:

    Step 2

    While cooking, make the filling for the shepherd's pie. If not eating immediately, pour into an airtight container and freeze. Otherwise, toss with penne and basil and serve.

  3. To reheat:

    Step 3

    Microwave on high 2 minutes; stir; microwave 2 minutes more. Mix with penne and basil.

Nutrition Per Serving

Per serving: 380 calories
6.4 g fat 0.7 g saturated
69 g carbohydrates
15 g fiber
14 g protein
#### Nutritional analysis provided by Self
TagsStewSoup/StewPennePastaChickpeaBean and LegumeVegetableBroccoli/BroccoliniBell PepperArtichokeMainStarterDinnerLunchDairy FreeNut FreeVeganVegetarianEasySimmer

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