Gluten-Free and Dairy-Free Chickpea Puttanesca

 This twist on the classic Italian recipe swaps out traditional pasta for nutrient-packed chickpeas, creating a dish that’s not only delicious but also loaded with protein and fiber. Bursting with the bold flavors of olives, capers, tomatoes, and garlic, this Puttanesca is a satisfying, wholesome meal that’s easy to whip up on a busy weeknight.

Serves 4

Ingredients

• 1 can whole peeled tomatoes
• 1/4 cup EVOO
• 4 garlic cloves, thinly sliced 
• 4 anchovy fillets
• 2 T tomato paste 
• 1 T garlic powder 
• 1 T dried Italian herbs 
• 1/2 cup Kalamata olives, coarsley chopped
• 1 T drained capers
• 2 basil sprigs
• 1 1/2 cups Banza Rigatoni Pasta 
• 1 can chickpeas, drained and rinsed
• Salt and pepper to taste 

Directions

1. Pour the whole peeled tomatoes and their juices into a large bowl and use your hands to crush the tomatoes
2. Heat olive oil in a large saucepan over medium heat. Add garlic, anchovies, and garlic powder, break up the anchovies with your spoon until they melt into the oil and the garlic starts to brown, about 3 minutes. Stir in tomato paste and cook for 2 more minutes to caramelize.
3. Add olives, capers, crushed tomatoes, Italian herbs, salt, and basil sprigs then simmer for 5 minutes. 
4. Cook pasta according to instructions on the box. Once pasta is cooked, drain and add to the pasta sauce. Use your gluten-free pasta of choice! I love Banza chickpea pasta and the Jovial rice pastas.
5. Stir chickpeas into pasta sauce and cook for 2 minutes until most of the liquid has reduced and you have a saucy pasta. Top with fresh basil and enjoy!