This divine Chickpea Puttanesca is a twist on a classic spaghetti alla puttanesca. It is loaded with protein and fiber and bursting with Mediterranean flavor thanks to the addition of artichokes, olives, and capers. It is a wonderful vegetarian dinner option and can be served with rice, pasta, or over a piece of fresh sourdough bread!
Yield: 4
Chickpea Puttanesca
This divine Chickpea Puttanesca is a twist on a classic spaghetti alla puttanesca. It is loaded with protein and fiber and bursting with Mediterranean flavor thanks to the addition of artichokes, olives, and capers. It is a wonderful vegetarian dinner option and can be served with rice, pasta, or over a piece of fresh sourdough bread!
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Ingredients
- 1 tbsp oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- ½ tsp red pepper flakes
- 1 tbsp tomato paste
- 1 28-oz can tomato
- 1 tbsp Italian seasoning
- 2 15-oz can chickpeas
- 1 cup marinated artichoke hearts, chopped
- ¼ cup sliced Kalamata olives
- 2 tbsp capers
- 2 tbsp fresh parsley
- ½ lemon, juice
- Salt and pepper, to taste
Instructions
- In a large skillet, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until it begins to soften, about 2 to 3 minutes. Stir in the garlic and red pepper flakes. Cook until they become fragrant, about 30 seconds. Stir in the tomato paste, diced tomatoes, and Italian seasoning. Bring the mixture to a simmer. Stir in the chickpeas, artichoke hearts, olives, and capers. Reduce the heat to medium-low. Cook, stirring occasionally, until the sauce reduces slightly, about 5 to 10 minutes. Stir in the parsley and lemon juice. Season the mixture with salt and pepper to taste.
- Serve immediately or store in the refrigerator for up to 5 days.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 445Total Fat: 15gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 1099mgCarbohydrates: 65gFiber: 19gSugar: 16gProtein: 19g
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