A tasty twist on puttanesca sauce using chickpeas instead of pasta for added protein and fiber, combining salty flavors from olives and capers with fresh herbs.
1: Dice the onion and slice the olives.
2: In a hot pan, fry the onion in olive oil for 5 minutes.
3: Add the garlic and tomato paste, cooking for about a minute.
4: Follow with the tin of tomatoes, smashing them up if using san marzanos.
5: Fill the empty tin halfway with water and add it to the pan.
6: Add the olives, capers, and drained chickpeas, and let simmer for a while.
7: Finish with fresh herbs and serve with bread.
