Chickpea Puttanesca

Name: Chickpea Puttanesca
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 800g Chickpeas; Large Handful of Kalamata Olives; 2 Tsp Chilli Flakes; 5 Cloves of Garlic; 100g Anchovies; Bunch of Parsley; 1 Heaped Tbsp Tomato Purée; 2 Tbsp Capers; 800g Tinned Plum Tomatoes; Salt; Pepper; Olive Oil

Step 1.

Finely chop the anchovies (keeping the oil in the jar), garlic and parsley stalks (keep the leaves separate).

Step 2.

Heat the anchovy oil from the tin in a pan and add the chilli flakes, chopped garlic, and anchovies. Simmer this down until the anchovies begin to dissolve.

Step 3.

Whack in your parsley stalks and pour in your tinned tomatoes and chickpeas. Break up the tomatoes with a wooden spoon and mix together with the tomato purée. Leave to simmer for 10 minutes until the chickpeas soften and you get a lovely thick, rich sauce.