Vegetable and Chickpea Ragout

Ingredients

• ½ cup whole-wheat penne
• ¼ cup fresh basil
• ¼ cup black olives
• 4 artichoke hearts in water
• ½ teaspoon salt
• 1 can (14.5 ounces) diced tomatoes
• 1 cup canned chickpeas
• + 6 more ingredients
• • ½ cup Onion and Garlic Mix
  • ½ cup Broccoli and Red Bell Pepper Mix
  • ¼ teaspoon dried oregano
  • ¼ teaspoon black pepper
  • ¹/₈ teaspoon dried red pepper flakes
  • ½ cup frozen peas

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. While cooking, make the filling for the ...

View full recipe at Epicurious