Vegetable and Chickpea Ragout

By AJandColleen

380 calories per serving, 6.4 g fat (0.7 g saturated), 69 g carbs, 15 g fiber, 14 g protein

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

Details

Servings 2

Preparation

Step 1

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.