Spaghetti Puttanesca with Chickpeas

A vegan take on the classic Puttanesca with tomatoes, olives and capers, enriched with chickpeas for a filling dose of protein. The bold, savory flavor wins over non-vegans too.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 200 g Spaghetti
• 1 can Chickpeas, drained
• 1 can Chopped tomatoes
• 80 g Black olives, pitted
• 2 tbsp Capers
• 2 pc Garlic cloves
• 1 pc Red chili
• 2 tbsp Olive oil
• 1 tbsp Tomato paste
• 1 tsp Oregano, dried
• 1 bunch Parsley
• Salt
• Black pepper

Method

1. Cook the spaghetti in plenty of salted water until al dente. Before draining, reserve about one cup of the pasta water.
2. Finely chop the garlic and slice the chili into fine rings. Heat the olive oil in a large pan and fry the garlic and chili over medium heat for about 1 minute.
3. Stir in the tomato paste and toast it for 1 minute. Add the chopped tomatoes, olives, capers, drained chickpeas and oregano.
4. Let the sauce simmer over medium heat for about 10 minutes, until it has thickened slightly. Season with salt and pepper.
5. Finely chop the parsley. Add the drained spaghetti with a little pasta water to the sauce, toss well and serve sprinkled with the parsley.