Chickpea Puttanesca
Think spaghetti puttanesca, minus the spaghetti, plus chickpeas. It’s all the flavours you love of puttanesca in stew form, with more protein! And, amazingly, this recipe uses only 7 ingredients, making it perfect for a weeknight meal.
Ingredients
5 cloves garlic, sliced
½ cup kalamata olives, pitted
1 tbsp capers
1 tsp chili flakes
1 796mL can chickpeas, rinsed
1 796 mL can whole tomatoes
100g feta (preferable in a block)
Instructions
In a large, oven-safe pan, heat ¼ cup olive oil on medium. Add garlic and cook until soft but not browned, about 5 minutes.
Add olives, capers and chili flakes. Continue cooking for 2-3 minutes, or until the chili flakes get a little toasted and become fragrant.
Using your hands, add the whole tomatoes by crushing them between your fingers. Discard any liquid left over in the can. Mix the broken tomatoes into the olive oil, further breaking up any large chunks.
Add rinsed chickpeas and season with a generous pinch of salt. Bring to a rapid simmer and let cook uncovered for 10 minutes.
While that simmers, preheat your oven to 400F.
When the liquid has reduced and the chickpeas are softened, use the back of your spoon to smash about half of the chickpeas, this will help to further thicken the stew.
Break up the feta into large chunks and nestle it into the chickpeas. Bake at 400F for 10-15 minutes, or until the cheese is softened and the sauce has further reduced.
Top with fresh herbs, if you have any! And serve with warm pita!
Tag me if you make it @stefsdinnerdate <3