Vegetable and Chickpea Ragout

380 calories per serving, 6.4 g fat (0.7 g saturated), 69 g carbs, 15 g fiber, 14 g protein
Photo by Colleen G.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • * 1 can (14.5 oz) 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 fresh basil, chopped

Directions

Simmer tomatoes, chickpeas, Onion and Garlic Mix, Broccoli and Red Bell Pepper Mix, salt, oregano, pepper, pepper flakes and 1/2 cup water in a medium pot until liquid reduces by half, about 20 minutes. Add artichokes, peas and olives; cook 10 minutes more. Onion and Garlic Mix: Finely dice 3 large onions and 5 cloves garlic. Heat a heavy-bottomed skillet over high heat. Add 1 tbsp oil. Cook garlic and onion, stirring occasionally, until soft, 6 minutes. Broccoli and Red Bell Pepper Mix: Finely dice 1 head broccoli and 3 large red bell peppers, seeded and cored. Heat a heavy-bottomed skillet over high heat. Add 1 tbsp oil. Cook, stirring occasionally, until vegetables turn slightly brown, 3 minutes.

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