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mediterranean chickpea puttanesca

Mediterranean Chickpea Puttanesca

Experience the robust flavors of the Mediterranean with this vibrant Mediterranean chickpea puttanesca, a hearty and satisfying plant-based twist on a classic Italian sauce. This recipe is a weeknight wonder, proving that delicious, complex-tasting meals can be both incredibly easy and budget-friendly.
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Prep Time 10 minutes
Cook Time 30 minutes
Simmer Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Sauce
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes adjust to your spice preference
  • 1 28-ounce can crushed tomatoes
  • 1 15-ounce can chickpeas rinsed and drained
  • 1/2 cup Kalamata olives pitted and roughly chopped
  • 2 tablespoons capers drained
  • 1 teaspoon sugar optional, to balance acidity
  • salt and freshly ground black pepper to taste
  • fresh basil leaves for garnish
  • crusty bread for serving

Equipment

  • Large skillet or pot

Method
 

  1. Heat the olive oil in a large skillet or pot over medium heat. Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
    1 tablespoon olive oil, 1 medium onion
  2. Stir in the minced garlic, dried oregano, and red pepper flakes. Cook for another minute until fragrant, being careful not to burn the garlic.
    2 cloves garlic, 1 teaspoon dried oregano, 1/2 teaspoon red pepper flakes
  3. Pour in the crushed tomatoes and add the rinsed and drained chickpeas. Stir well to combine everything.
    1 28-ounce can crushed tomatoes, 1 15-ounce can chickpeas
  4. Bring the sauce to a gentle simmer. Reduce the heat to low, cover the skillet, and let it cook for at least 15-20 minutes. This simmering time allows the flavors to meld and deepen beautifully.
  5. Stir in the chopped Kalamata olives and drained capers. Cook for another 5 minutes, allowing these briny elements to release their distinctive zest into the sauce.
    1/2 cup Kalamata olives, 2 tablespoons capers
  6. Taste the Mediterranean chickpea puttanesca and season with salt and freshly ground black pepper as needed. If the tomatoes are a bit acidic, stir in a teaspoon of sugar to balance the flavors.
    1 28-ounce can crushed tomatoes, 1 teaspoon sugar, salt
  7. Ladle the hot Mediterranean chickpea puttanesca into bowls. Garnish generously with fresh basil leaves. Serve immediately with crusty bread for dipping, or over your favorite pasta for an even heartier meal.
    fresh basil leaves, crusty bread

Notes

To store leftover Mediterranean chickpea puttanesca, allow it to cool completely before transferring it to an airtight container. Refrigerate for up to 3-4 days. To reheat, you can gently warm it on the stovetop over low heat, stirring occasionally, until heated through. Alternatively, microwave individual portions until hot. For a more intense flavor, you can add a splash of water or vegetable broth if the sauce has thickened too much. This dish also freezes beautifully!