Vegetable & Chickpea Ragout

This recipe is adapted from one at Self.com (the original is embedded in this story which involves prepping parts of 5 meals all at once, so the version below makes it stand-alone). This is a tasty dinner that will leave you feeling both satiated and healthy, because it's meat-free! (for an extra kick of self-satisfaction, toss the ragout with whole-wheat pasta, as I did)

Ingredients
olive oil
1 med onion, chopped
1 red pepper, chopped
1/2 head broccoli, chopped
1 clove garlic, minced

1 14.5 oz can diced tomatoes
1 cup chickpeas
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp dried oregano

~ 1/2 cup marinated artichoke hearts, drained & rinsed
1/2 cup frozen peas
1/4 cup sliced black olives

penne, cooked (whole-wheat for added smugness)
1/4 cup fresh basil, chopped

To make
1. Heat a pan over medium heat, add about a tablespoon of olive oil. Add onion, red pepper, broccoli, and garlic. Cook until veggies soften a bit.
2. Simmer tomatoes, chickpeas, cooked vegetables, salt, pepper, oregano, and 1/2 cup water in a medium pot until liquid is reduced by half, ~20 minutes.
3. Add artichokes, peas, and olives to pot. Cook 10 minutes more.
4. Toss ragout with cooked penne and chopped basil.