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Ingredients Jump to Instructions ↓

  1. 1 can (14 1/2 ounces) diced tomatoes

  2. 1 cup canned chickpeas, rinsed and drained

  3. 1/2 cup Onion and Garlic Mix

  4. 1/2 cup Broccoli and Red Bell Pepper Mix

  5. 1/2 teaspoon salt

  6. 1/4 teaspoon dried oregano

  7. 1/4 teaspoon black pepper

  8. 1/8 teaspoon red pepper flakes

  9. 4 artichoke hearts in water, drained and quartered

  10. 1/2 cup frozen peas

  11. 1/4 cup sliced black olives

  12. 1/2 cup whole-wheat penne, cooked

  13. 1/4 cup chopped fresh basil

Instructions Jump to Ingredients ↑

  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. Quick tip:

  3. While cooking, make the filling for the shepherds pie. If not eating immediately, pour into an airtight container and freeze. Otherwise, toss with penne and basil and serve.

  4. To reheat:

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

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