Chickpea Puttanesca

 

Loaded with fiber and bold, briny flavor, this one-skillet twist on puttanesca skips the pasta and the anchovies. Chickpeas soak up the garlicky, caper-studded sauce in all the right ways. It comes together fast—just 30 minutes—and with a hunk of crusty bread, it’s a cozy, comforting dinner that’s as good for your gut as it is for your soul.

Ingredients

• 2 Tbsp. olive oil
• 1 onion, chopped
• Kosher salt
• 3 large cloves garlic, finely chopped
• 2 Tbsp. double concentrate tomato paste
• 1/3 cup dry white wine
• 2 14-ounce cans cherry tomatoes
• 2 15.5-ounce cans low-sodium chickpeas, drained
• 2 Tbsp. pitted Gaeta or kalamata olives, roughly chopped
• 1 Tbsp. capers in brine, roughly chopped
• 1 Tbsp. reduced-sodium soy sauce
• 1/3 cup basil leaves, chopped
• Crusty bread, for serving

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Directions

• 1. Heat oil in large high-sided skillet on medium. Add onion and 1/4 teaspoon salt; cook, covered, stirring occasionally, until tender, 6 to 8 minutes. Add garlic and cook, stirring often, until fragrant, 2 to 3 minutes.
  2. Step 2Add tomato paste and cook, stirring occasionally, until deepened in color, 2 to 3 minutes. Add wine and cook, scraping up any browned bits, until almost evaporated, 30 seconds to 1 minute. Add tomatoes, chickpeas, olives, capers, and soy sauce; bring to a simmer. Cook, smashing some tomatoes and stirring occasionally, until sauce
     has thickened, 7 to 9 minutes. Stir in basil.
  3. Step 3Divide among bowls and serve with bread if desired.