Vegetable and Chickpea Ragout

Vegetable and Chickpea Ragout
Photo by Lisa Hubbard

Ingredients

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

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

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