I am great at titles aren’t I?

This recipe is from a slow cooker cookbook that was given to one of Eamonn’s aunts by her friend who now lives in New Zealand. When we were in New Zealand, we went and stayed in her house for a few days. We helped one of her sons make a Vegemite costume for a school project…anyway, I found this recipe to be unusual and delicious. Be forewarned, it is called vegetarian, but contains anchovies!

Puttanesca Chickpea Braise
2 cups dried chickpeas ( I used a can)
1 finely diced onion
10-12 cloves of crushed garlic
2 cans of chopped tomatoes
3 cups stock or water
1/2 cup black olives ( I didn’t have any so I omitted)
29 gram can anchovies, well drained (again, optional)
2 tablespoons rinsed capers
1/2 teaspoon basil
1’2 teaspoon oregano
1/4 cup-1/2 cup sun-dried tomato paste or pesto

If you use dried chickpeas, make sure to soak them overnight or for at least 12 hours. It says you need 3 times the amount of water to chickpeas.

I browned the onion and garlic for a bit in a skillet. Then put everything (except the sun-dried tomato paste or pesto) into the slow cooker. Cook on low for 10-12 hours or on high for 5-7. If you are using canned chickpeas, it turns out just fine when cooked on low for 7 hours.

After its cooked, stir in the sun-dried tomato paste or pesto and add extra anchovies if desired! Have with some delicious gluten free bread rolls!

Yum! The cookbook also offers a lot of alternatives, such as adding bacon or salami, or using a different type of bean, play around with it.

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