Vegetable And Chickpea Ragout

• 1 can (14.5 ounces) diced tomatoes
• 1 cup canned chickpeas, rinsed and drained
• 1/2 cup
• 1/2 cup
• 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

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

tomatoes, chickpeas, salt, oregano, black pepper, red pepper, water, frozen peas, black olives, wholewheat penne, fresh basil

Taken from www.epicurious.com/recipes/food/views/vegetable-and-chickpea-ragout-355370 (may not work)