Chickpea Puttanesca
CALORIES: 280
PREP: 5 minutes
COOK: 15 minutes
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!
Ingredients
| 1 tbsp | oil |
|---|---|
| 1 | yellow onion, diced |
| 3 | garlic cloves, minced |
| 1/2 tsp | red pepper flakes |
| 1 tbsp | tomato paste |
| 1 | 28-oz can diced tomatoes |
| 1 tbsp | Italian seasoning |
| 2 | 15-oz cans chickpeas |
| 1 cup | marinated artichoke hearts, chopped |
| 1/4 cup | sliced Kalamata olives |
| 2 tbsp | capers |
| 2 tbsp | chopped fresh parsley |
| 1/2 | lemon, juice |
Salt and pepper to taste |
Directions
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.
| 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 |
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