Makes 2 servings
Ingredients
• 1 can (14.5 ounces) diced tomatoes
• 1 cup canned chickpeas, rinsed and drained
• 1/2 cup Onion and Garlic Mix (1 onion, 2 garlic cloves sautéed 6 minutes. Save/freeze extra)
• 1/2 cup Broccoli and Red Bell Pepper Mix (1 cup diced broccoli, 1 diced red pepper sautéed 3 minutes. Save/freeze extra)
• 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
Preparation
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.
Quick tip:
If not eating immediately, pour into an airtight container and freeze. Otherwise, toss with penne and basil and serve.
To reheat:
Microwave on high 2 minutes; stir; microwave 2 minutes more. Mix with penne and basil.