Vegetable and Chickpea Ragout
A hearty Mediterranean-style ragout combining chickpeas, vegetables, and aromatic herbs in a tomato-based sauce. Served with whole-wheat penne pasta, this vegetarian dish is both nutritious and flavorful.
4 servings
39 min
Be the first to rate this recipe
Ingredients
- •1 can diced tomatoes
- •1 cup canned chickpeas
- •½ cup Onion and Garlic Mix
- •½ cup Broccoli and Red Bell Pepper Mix
- •½ teaspoon salt
- •¼ teaspoon dried oregano
- •¼ teaspoon black pepper
- •⅛ teaspoon red pepper flakes
- •4 pieces artichoke hearts
- •½ cup frozen peas
- •¼ cup sliced black olives
- •½ cup whole-wheat penne
- •¼ cup fresh basil
Cooking Instructions
- 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.
30 min
- 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.
5 min
- 3.
Microwave on high 2 minutes; stir; microwave 2 minutes more. Mix with penne and basil.
4 min
