Chickpea Puttanesca
I’m generally not a big noodle fan. Homemade fresh pasta is great, but I rarely go through the trouble to make it myself. Also, pasta isn’t particularly healthy and I’m happy to keep it as a special occasion food.
But sauce is a different story. I love a chunky summer tomato puttanesca sauce. In the past I have made a big batch, put the first serving on rigatoni, then used the rest on whatever I happened to have in the fridge over the next few days. I’ve tried it on brown rice and quinoa (neither is particularly good), but one day all I had was some chickpeas I made in the pressure cooker.
This changed everything.
Chickpeas, also known as garbanzo beans, are a perfect match to a thick Italian red sauce. At this point I actually prefer my puttanesca on chickpeas rather than pasta. And I feel way better after eating it. This is also a wonderful substitution if you are sensitive to gluten.
I doubt chickpeas would hold up as well with all sauces, but I think red sauces are safe. My guess is lighter sauces that rely more on the distinct flavor of pasta would prove disappointing. Pesto might be nice, but probably as more of a side dish than a main course.
This is a new version of my puttanesca recipe. In a pinch you can substitute a 28oz can of diced tomatoes for fresh ones.
Chickpea Puttanesca
(serves 4)
Ingredients
- 1 lb fresh tomatoes (Early Girl or San Marzano are best), diced
- 8 anchovy fillets, minced
- 1/2 cup pitted kalamata olives, coarsely chopped
- 3 tbsp capers, rinsed
- 1/4 cup parsley, finely chopped
- 3-4 cloves garlic, minced or pressed
- 2-3 tbsp good olive oil
- 1 tsp red chili flakes
- 2 cups cooked chickpeas
If you’re starting with dry chickpeas, soak 1 cup (or more) dry beans overnight. Cook in pressure cooker until tender ~20 min, or boil covered in a pot (~1 hr). The rest of the cooking takes about 20 minutes, so adjust accordingly. You can make these a day or two ahead as well.
Press or finely mince garlic and soak it in 1 tbsp of water in a small cup or bowl. Let sit 5-10 minutes.
Heat a large pan on medium and add 2 tbsp olive oil. When the olive oil swirls easily in the pan add anchovies, garlic mixture and chili flakes. Stir continuously until garlic just begins to brown, about 2 minutes, then add tomatoes and simmer.
Allow tomatoes to cook, stirring occasionally. If the tomatoes begin sticking to the bottom of the pan, add 1/4 cup water to thin the sauce. You may need to do this several times, depending on your tomatoes. When the tomatoes begin to soften, use a wooden spoon to crush them a bit in the pan to create smaller chunks.
After sauce has simmered about 12-15 minutes toss in capers, olives, and parsley. Mix to combine. I tossed in some excellent olive oil at this point to brighten it up. (Don’t bother with this if you only have cheap olive oil.)
Pepper is a nice addition, but salt is probably not necessary because of the anchovies.
Drain chickpeas and scoop about 1/2 cup into a bowl. Remember that chickpeas are much more filling than pasta, so you will likely need less than you think. Spoon over sauce generously. Serve immediately.
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Have you tried beans as a pasta substitute?