Vegetable and Chickpea Ragout |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 2 |
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A great vegetarian dish out of Self Magazine. There are no directions for the onion and garlic mix, Broccoli Red pepper mix. Ingredients:
1 (14 1/2 ounce) can diced tomatoes |
1 cup canned chick-peas, 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 water-packed artichoke hearts, 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:
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.
2. Add artichokes, peas and olives; cook 10 minutes more.
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