3 Simple pantry suppers

Make these dinners with ingredients you find in your cabinets. If you happen to have leftover meat or chicken on-hand, you can add it to any of these dishes.

1/2 cup orange juice

2 cups low-sodium vegetable broth, divided

1 cup couscous

1 teaspoon dried mint

1 tablespoon extra-virgin olive oil

1 cup chopped red onion

1 tablespoon minced ginger

3 cloves garlic, minced

1/2 teaspoon ground cumin

1 cup shelled edamame

1/3 cup pitted Kalamata olives, coarsely chopped

1 (15-ounce) can lower-sodium chickpeas, drained and rinsed

1/3 cup dried apricots (about 9) thinly sliced

1 teaspoon balsamic vinegar

1/2 teaspoon salt

1 cup fast-cooking brown rice

1 (16-ounce) bag frozen chopped onions and peppers, thawed and drained

1 1/2 cup chunky salsa

1 (15-ounce) can lower-sodium black beans, drained and rinsed

4 (10-inch) flour tortillas

1 tablespoon extra-virgin olive oil

4 cloves garlic, thinly sliced

1/2 cup white wine

6 cups lower-sodium chicken broth

1 (14.5-ounce) can diced tomatoes, drained

9 ounces baby ravioli (ravioletti)

1 cup frozen peas

2 tablespoons butter

1/4 cup grated Parmesan cheese