A chickpea twist on a classic dish - the mighty puttanesca. Salty capers and anchovies, big juicy kalamata olives, rich tomato sauce. You won’t miss pasta.
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Serves
4
Drained Cooked Chickpeas
Kalamata Olives
Chilli Flakes
Garlic
Anchovy
Parsley
Tomato Purée
Capers
Plum Tomato
Salt
Black Pepper
Olive Oil
Serves
4
Drained Cooked Chickpeas
Kalamata Olives
Chilli Flakes
Garlic
Anchovy
Parsley
Tomato Purée
Capers
Plum Tomato
Salt
Black Pepper
Olive Oil
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Finely chop the anchovies (keeping the oil in the jar), garlic and parsley stalks (keep the leaves separate).
Step 2.
Heat the anchovy oil from the tin in a pan and add the chilli flakes, chopped garlic, and anchovies. Simmer this down until the anchovies begin to dissolve.
Step 3.
Whack in your parsley stalks and pour in your tinned tomatoes and chickpeas. Break up the tomatoes with a wooden spoon and mix together with the tomato purée. Leave to simmer for 10 minutes until the chickpeas soften and you get a lovely thick, rich sauce.
Step 4.
Add in your capers and olives.
Step 5.
Stir through your parsley leaves (saving some for garnish).
Step 6.
Season with salt and pepper then serve with some parsley leaves scattered on top and a drizzle of olive oil. Enjoy!
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