Vegetable and Chickpea Ragout

• 1 (14 1/2 ounce) can diced tomatoes
• 1 cup canned chick-peas, rinsed and drained
• 12 cup onion, and garlic mix
• 12 cup broccoli, and red bell pepper mix
• 12 teaspoon salt
• 14 teaspoon dried oregano
• 14 teaspoon black pepper
• 18 teaspoon red pepper flakes
• 4 water-packed artichoke hearts, drained and quartered
• 12 cup frozen peas
• 14 cup sliced black olives
• 12 cup whole wheat penne, cooked
• 14 cup fresh basil, chopped

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.

tomatoes, chickpeas, onion, broccoli, salt, oregano, black pepper, red pepper, water, frozen peas, black olives, whole wheat penne, fresh basil

Taken from www.food.com/recipe/vegetable-and-chickpea-ragout-450344 (may not work)