Vegetable And Chickpea Ragout

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1 can (14.5 oz) diced tomatoes

1 cup canned chickpeas, rinsed and drained

1/2 cup Onion and Garlic Mix

1/2 cup Broccoli and Red Bell Pepper Mix

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 fresh basil, chopped

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