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 just 7 ingredients, making it perfect for a weeknight meal.
Equipment
Here’s what you need to make chickpea puttanesca at home:
- large, oven-safe pan
- chef’s knife
- cutting board
- wooden spoon or spatula
- strainer
Note: you can find the ingredients list and recipe instructions below!
Cooking Tips
- Whole tomatoes… not diced tomatoes. Whole tomatoes have less liquid, which help make the dish more like a stew rather than a soup!
- Buying feta can be overwhelming. There’s a lot of options and some of them are more expensive than others. I prefer to shop for authentic Greek-style feta made from sheep and goat’s milk. My favourite version comes as a big block soaked in brine.
- Smash your chickpeas before baking! This will help thicken the sauce and maintain a stew-y consistency. When the chickpeas are soft enough they will easily break under the pressure of your spoon. If it seems difficult, let them cook for a few more minutes and try again.
- Serve it with… some fresh, homemade focaccia.
What is puttanesca?
Puttanesca is an southern Italian pasta sauce, that’s commonly made using anchovies, olives, garlic, chili flakes, tomatoes, and capers. The exact origins are disputed among historians but they can mostly agree it was developed in the early-mid 20th century.
What to do with chickpeas that isn't hummus
There’s arguably never a bad time to make hummus. However, if you’re looking for something a little different, I would suggest making this chickpea puttanesca with feta. It’s a simple oven-baked stew that’s full of your typical puttanesca flavours, but has a bit more protein to keep you full and satisfied.
Chickpea Puttanesca
4
servings40
minutesIngredients
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)
Directions
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 400°F.
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 400°F 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 @stefsdinnerdate if you make it! I love seeing your creations <3