Chickpea Puttanesca Sauce

Chickpea Puttanesca Sauce

This recipe is a twist on classic puttanesca sauce, replacing pasta with chickpeas for added protein and fiber. The sauce is made with tomatoes, red onion, garlic, green and black olives, capers, and a variety of fresh herbs. To prepare, sauté diced onion in olive oil, then add garlic and tomato paste. Stir in tomatoes, water, olives, capers, and chickpeas, allowing the mixture to simmer. Finish with fresh basil, chives, and parsley before serving with bread. The salty flavours from the olives and capers add depth to this savory and satisfying dish.

Serves: 2

30 minutes

Cook time

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Ingredients

Natalia

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### Ingredients:

  • 1 tin of tomatoes (San Marzano)
  • 0.5 a red onion
  • 3 cloves of garlic
  • 2 tbsp green olives
  • 2 tbsp black olives
  • 1 tbsp capers
  • Handful of basil
  • Handful of chives
  • Handful of parsley
  • 1 tbsp tomato paste
  • Small pinch of sugar
  • 1 tin of chickpeas
  • Olive oil
  • Salt
  • Pepper

###

🔄Natalia Rudin's Suggested Substitutes

Chickpeas Cannellini Beans or White Beans
Green Olives Kalamata Olives or Castelvetrano Olives
Black Olives Nicoise Olives or Gaeta Olives

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