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Ingredients
  • 12 oz (340 g) whole wheat spaghetti
  • 15 sliced black kalamata olives
  • 1 14 oz (396 g) jar of artichoke hearts, drained and chopped
  • 1 cup cooked and drained chickpeas
  • ½ cup diced onion
  • 4 cloves garlic, pressed
  • handful of spinach, chopped
  • ⅓ cup fresh basil, chopped
  • 1½ tbsp sundried tomatoes, chopped
  • 1 14 oz (396 g) can diced tomatoes (do not drain!)
  • 1 tbsp dried oregano
  • ½ tsp dried thyme
  • ½ tsp salt
  • 3½ cups vegetable broth
  • pepper to taste
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