Chickpea Puttanesca

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PREP: 5 minutes

COOK: 15 minutes

Vegetarian, Pescatarian, Egg-Free, Dairy-Free, Vegan, Gluten-Free, Nut-Free

This divine chickpea puttanesca is a twist on a classic spaghetti alla puttanesca. It is loaded with protein and fiber and is 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!


1 tbsp
yellow onion, diced
garlic cloves, minced
1/2 tsp
red pepper flakes
1 tbsp
tomato paste
28-oz can diced tomatoes
1 tbsp Italian seasoning
15-oz cans chickpeas
1 cup
marinated artichoke hearts, chopped
1/4 cup
sliced Kalamata olives
2 tbsp
2 tbsp
chopped fresh parsley
lemon, juice
Salt and pepper to taste


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.

Nutritional Info
Per serving
Calories (kcal)280
Total Fat (g)11
Saturated fat (g)1
Sodium (mg)970
Total Carbohydrate (g)40
Dietary Fiber (g)10
Total Sugars (g)10
Protein (g)9
Calcium (mg)133
Iron (mg)2
Potassium (mg)766