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One Pot Spaghetti Alla Puttanesca with Chickpeas & Artichoke

Ingredients

• 12 oz. whole wheat spaghetti (you should not substitute for this; see notes)
• 2 oz. sliced black olives (up to 4 oz. for olive lovers)
• 1 (14-oz.) can artichoke hearts, rinsed, drained, and chopped
• 3/4 c. cooked chickpeas
• 2 tb. capers
• 1/2 large white or yellow onion, minced
• 2 cloves garlic, minced
• 1 (14-oz.) can diced tomatoes, low sodium or no salt added
• 1 tb. dried oregano
• 1 tsp. dried basil
• 1/2 tsp. dried thyme
• 1/2 tsp. red pepper flakes (reduce to 1/4 tsp. if sensitive to heat)
• 1/2 tsp. ground black pepper (reduce to 1/4 tsp. if freshly ground)
• salt (see notes)
• 3 c. vegetable broth, low sodium or no salt added

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