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Vegetable and Chickpea Ragout

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Vegetable and Chickpea Ragout

Vegetable and Chickpea Ragout

amanda

Equipment

  • - Food Processor

  • - High-Sided Fry Pan

  • - Dutch Oven

  • - Blender or Immersion Blender

  • - Large Colander

  • - Heavy-Duty Mixer with Pasta Attachment

  • - Cast Iron Skillet

  • - Silicone Spatula Set

  • - Wooden Spoon Set

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

Instructions

1

Instruction 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.
2

Instruction 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.
3

Instruction 3

Microwave on high 2 minutes; stir; microwave 2 minutes more. Mix with penne and basil.
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