Chickpeas in a Puttanesca Sauce

• jumlah masa: 30 minutes

Bahan-bahan

2 tbsp extra virgin olive oil, plus extra to serve

1 onion, diced

1 leek sliced

1 fennel (optional)

1 celery

3 garlic cloves, very finely chopped

2 x 400g tins plum tomatoes

Roasted red peppers/ sun dried tomatoes (optional)

1 tbsp red wine vinegar (or red wine)

1 large jar chickpeas, drained and rinsed (preferably @boldbeanco)

100g pitted Kalamata olives, drained and quartered

80g baby capers, drained and roughly chopped

Spinach/ kale

½ bunch fresh flat-leaf parsley, roughly chopped

sea salt and freshly ground black pepper

Arahan

put the oil and onions/ leeks/ celery into a large saucepan over a low heat. Season with salt and pepper, cover and cook for 10–15 minutes until soft, stirring occasionally so they don’t catch

add the garlic and cook for another 2–3 minutes

add the tomatoes/ peppers (if using), vinegar, chickpeas, olives and capers seaon again. Increase the heat and cook for about 15 minutes until the tomatoes have reduced slightly.

Add spinach/ kale

serve topped with parsley and a drizzle of olive oil