Vegetable and Chickpea Ragout

Name: Vegetable and Chickpea Ragout
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 4 artichoke hearts in water, drained and quartered; 59 milliliters sliced black olives; 0 teaspoons black pepper; 237 milliliters canned chickpeas, rinsed and drained; 411 grams can diced tomatoes; 59 milliliters chopped fresh basil; 0 teaspoons dried oregano; 118 milliliters frozen peas; 0 teaspoons red pepper flakes; 1 teaspoons salt; 118 milliliters whole-wheat penne, cooked

Vegetable and Chickpea Ragout might be just the main course you are searching for. One serving contains 486 calories, 18g of protein, and 14g of fat. This vegan recipe serves 2. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up salt, pepper flakes, peas, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Simmer tomatoes, chickpeas, Onion and Garlic

Ingredients you will need

Chickpeas

Tomato

Garlic

Onion

Mix, Broccoli and Red Bell Pepper

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Red Pepper

Broccoli

Mix, salt, oregano, pepper, pepper flakes and ½ cup water in a medium pot until liquid reduces by half, about 20 minutes.

Ingredients you will need

Oregano

Pepper

Water

Salt

Equipment you will use

Pot

Add artichokes, peas and olives; cook 10 minutes more.

Ingredients you will need

Artichoke

Olives

Peas

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.

Ingredients you will need

Basil