Chickpea puttanesca

By Sara Lynn Cauchon
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Beans, beans...They don’t call them the magical fruit for nothing. They’re packed with both protein and fibre making them a nutritional powerhouse that’s great for heart-health and digestion. Unfortunately, most of us only think to enjoy these lovely legumes in hummus or chili but if you’re looking for a delicious way to doll them up, look no further than this yummy Chickpea Puttanesca. Inspired by the classic Italian pasta, this dish is  loaded with high intensity flavours like garlic, capers, and olives plus lots of other Mediterranean ingredients you can feel really good about eating. The best part? It comes together in 15 minutes or less.


  • 1 tablespoon oil
  • 1 yellow onion, thinly sliced
  • 3 garlic cloves, minced
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon tomato paste
  • 1 can diced tomatoes
  • 1 tablespoon Italian seasoning
  • 1 can chickpeas
  • 1 cup marinated artichoke hearts
  • 1/4 cup pitted sliced Kalamata olives
  • 2 tablespoons capers
  • 1/2 lemon, juice
  • 2 tablespoons chopped fresh parsley
  • 4 slices sourdough bread


  1. In a large skillet, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until it begins to soften, about two to three 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 five to ten minutes. Stir in the parsley and lemon juice. Season the mixture with salt and pepper to taste.
  2. Serve immediately or store in the refrigerator for up to five days.


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