Vegetable and Chickpea Ragout

Ingredients

• 4  artichoke hearts in water drained quartered
• 0.3 cup olives black sliced
• 0.3 teaspoon pepper black
• 1 cup chickpeas canned rinsed drained
• 14.5 ounces canned tomatoes diced canned
• 0.3 cup basil fresh chopped
• 0.3 teaspoon oregano dried
• 0.5 cup peas frozen
• 0.1 teaspoon pepper flakes red
• 0.5 teaspoon salt 
• 0.5 cup penne pasta whole-wheat cooked

Equipment

• pot
• microwave

Directions

1. Simmer tomatoes, chickpeas, Onion and Garlic
2. Mix, Broccoli and Red Bell Pepper
3. Mix, salt, oregano, pepper, pepper flakes and ½ cup water in a medium pot until liquid reduces by half, about 20 minutes.
4. Add artichokes, peas and olives; cook 10 minutes more.
5. 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.
6. Microwave on high 2 minutes; stir; microwave 2 minutes more.
7. Mix with penne and basil.
8. Self