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
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.
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.
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
Recipe notes
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