Kid-friendly Ava's Chickpea Puttanesca Recipe - Sticky Fingers Cooking
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Recipe: Ava's Chickpea Puttanesca

Recipe: Ava's Chickpea Puttanesca

Ava's Chickpea Puttanesca

by Erin Fletter
Photo by SoniaVadlamani/Shutterstock.com (chickpea puttanesca with pasta)
prep time
10 minutes
cook time
15 minutes
makes
4-6 servings

Fun Food Story

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Ava's Chickpea Puttanesca

If there's one thing my kids never tire of eating, it's pasta, and we go through loads of it. One of my favorite pasta sauces is "puttanesca" (pooh-tuh-NEH-skuh), a savory tomato sauce punctuated by olives and capers.

This Sticky Fingers Cooking® kid-focused Chickpea Puttanesca was made in honor of my wonderful daughter, Ava, who is also my resident olive and caper lover (just like her mother). I omit the anchovies at her insistence and compensate by adding even more of the salty, briny flavor from the capers that make a classic puttanesca sauce so irresistible. The sauce combines all the quintessential Mediterranean diet ingredients of salty, lip-smacking nuggets of olives and capers, with plenty of olive oil dissolved into the hearty, rich tomato foundation, flavors that Ava and our whole family absolutely love. It's a basic sauce, but thick, hearty, and flavorful enough to stand out at any meal.

It's also versatile, the perfect topping for any pasta—or not. We decided to go with "or not" this week and pair this awesome sauce with Crispy Polenta Cakes. Polenta is on the menu a lot in our house because it's fast to make, the kids love its texture, and there are so many variations on it that I can make, ranging from savory to sweet. We hope you love it as much as we do.

Happy & Healthy Cooking,

Chef Erin, Food-Geek-in-Chief

Fun-Da-Mentals Kitchen Skills

  • dice :

    to cut foods into small pieces of equal size so that the food is cooked evenly or looks uniform and pleasant when used in the recipe.

  • garnish :

    to decorate a dish or plate of food to enhance its flavor or appearance, using things like parsley, fruit slices, or edible flowers.

  • simmer :

    to cook a food gently, usually in a liquid, until softened.

  • tear :

    to pull or rip apart a food, like basil leaves, into pieces instead of cutting with a knife; cutting breaks cell walls more, so herbs can discolor faster.

Equipment Checklist

  • Skillet
  • Can opener
  • Colander or strainer
  • Cutting board
  • Kid-safe knife
  • Measuring spoons
  • Wooden spoon
scale
1X
2X
3X
4X
5X
6X
7X

Ingredients

Ava's Chickpea Puttanesca

  • 1 15-oz can chickpeas (garbanzo beans) **(for LEGUME ALLERGY sub 1 zucchini OR 1 red bell pepper OR omit chickpeas)**
  • 2 garlic cloves
  • 5 to 6 roma tomatoes
  • 15 pitted Kalamata or black olives, or a mix
  • 4 T olive oil
  • 2 heaping T capers, drained + more to taste
  • 1/2 T granulated sugar + more to taste
  • 1/4 tsp salt + more to taste
  • 1 handful fresh basil leaves

Food Allergen Substitutions

Ava's Chickpea Puttanesca

  • Legume: For 1 15-oz can chickpeas (garbanzo beans), substitute 1 zucchini OR 1 red bell pepper OR omit chickpeas.

Instructions

Ava's Chickpea Puttanesca

1.
rinse + drain + mince

Have kids rinse and drain 1 can of chickpeas, then smash, peel, and mince 2 garlic cloves.

2.
dice + tear

Have kids dice 5 to 6 roma tomatoes and 15 pitted Kalamata or black olives into small bits. Have them tear 1 handful of basil leaves and set them to the side.

3.
add + cook + count

In a skillet, heat 4 tablespoons of olive oil over medium-high heat. Add the minced garlic, 2 heaping tablespoons capers, 1/2 tablespoon sugar, and 1 teaspoon salt** and cook until tender; about 2 to 5 minutes. Count to 10 in Italian while you wait: 1 uno (OO-noh), 2 due (DOO-eh), 3 tre (treh), 4 quattro (KWAHT-troh), 5 cinque (CHEEN-kweh), 6 sei (SEH-ee), 7 sette (SET-teh), 8 otto (OHT-toh), 9 nove (NOH-veh), 10 dieci (dee-EH-chee).

4.
stir + simmer + taste

Stir in the drained chickpeas, diced tomatoes, and diced olives. Bring the sauce to a boil, then reduce heat to low, add the lid, and let simmer for 8 to 10 minutes. Taste. Does it need more salt? More sugar? More capers?

5.
top + garnish

After cooking pasta or frying Crispy Polenta Cakes, top the pasta or each polenta cake with a scoop of Ava's Chickpea Puttanesca and garnish with torn basil leaves! "È squisito" (EH skwee-ZEE-toh) or "It's delicious" in Italian!

Surprise Ingredient: Chickpeas!

back to recipe
Photo by Halil ibrahim mescioglu/Shutterstock.com

Hi! I’m Chickpea!

"Hmmm, I think I would like you to call me a Chickpea, not a garbanzo bean. Aren't little chicks so cute! You're probably familiar with me if you've ever eaten hummus. It's made with chickpeas! I'm a cute little seed that, when you combine a bunch of us, we can provide an excellent source of protein in your diet!"

History & Etymology

  • Chickpeas are a high-protein legume and the main ingredient in many Middle Eastern and Mediterranean dishes. They may also be called garbanzo beans.
  • Evidence of domesticated chickpeas from about 9,500 years ago has been found in Turkey and the Levant (an area bordering the Mediterranean Sea in Western Asia). 
  • The word "chickpeas" comes from the early 18th century, and earlier was "chiche-pease," which came from late Middle English "chiche," from the Middle French "pois chiche," from the Latin "cicer." 
  • The word "garbanzo" is Spanish for "chickpea," and the word "hummus" is Arabic for "chickpea."

Anatomy 

  • A chickpea is a round, yellow-tan seed that grows in pods on a legume plant that can grow from 8 to 20 inches high. One pod holds two to three seeds. 
  • Chickpeas are grown around the world, and there are dozens of varieties, including a black one from southern Italy called "ceci neri."

How to Pick, Buy, & Eat

  • Chickpeas taste like a bean, but they also have a nutty flavor, and their texture, when cooked, is described as soft and creamy or buttery. For Middle Eastern dishes, dried chickpeas are often boiled and mashed to make hummus, or they are soaked and then ground into flour to make falafels. 
  • You can add cooked or canned chickpeas to salads, roasted veggies, soups, stews, pasta, or rice dishes. 
  • You can also roast chickpeas and eat them as a snack. In the Middle East, roasted chickpeas are called "leblebi." 

Nutrition

  • Chickpeas provide almost 9 grams of protein in a 3.5-ounce serving. They are available either dried or canned. Because they are high in protein, chickpeas are often added to animal and bird feed. 
  • Chickpeas have loads of dietary fiber! So what is fiber good for? Smooth digestion! It helps the body absorb the vitamins and nutrients it needs to be strong and healthy.
  • Chickpeas are also good sources of folate (vitamin B9), manganese, phosphorus, and iron.

 

What is "Puttanesca"?

Photo by Bildagentur Zoonar GmbH/Shutterstock.com
  • "Puttanesca" (pooh-tuh-NEH-skuh) is an Italian pasta sauce ("sugo alla puttanesca"), from Naples. It is typically made with tomatoes, olives, capers, anchovies, peperoncino (hot chili pepper), garlic, olive oil, and salt. It is traditionally served with spaghetti and called "spaghetti alla puttanesca." 
  • One origin story is that it was invented in the 1950s by Sandro Petti, co-owner of Rancio Fellone, a restaurant on the island of Ischia, not far from Naples. 
  • In the mid-nineteenth century, pasta sauces that were similar to puttanesca were mentioned in cookbooks. A dish named "spaghetti alla puttanesca" appeared in the 1961 novel Ferito a morte, by Raffaele La Capria.
  • Puttanesca can be served with other pasta besides spaghetti. You can also use it as a sauce for potatoes, polenta or fried polenta cakes, chicken, fish, and other meat, or as a dip for sourdough or pita bread.

Let's Learn About Italy!

Photo by Marina Andrejchenko/Shutterstock.com
  • Italy became a unified country in 1861, only 150 years ago. It is sometimes called "bel paese" or "beautiful country."  
  • Italians invented the piano and the thermometer! 
  • In ancient Roman mythology, two twin brothers named Romulus and Remus founded Rome, Italy's capital city. The myth says the twins were abandoned and then discovered by a she-wolf before being found and raised by a shepherd and his wife. Eventually (and after many exciting adventures), they found themselves at the location of Palatine Hill, where Romulus built "Roma." The Italian wolf became Italy's unofficial national animal. 
  • In the 1930s and 40s, Mussolini, Italy's prime minister, and dictator tried to eliminate all foreign words from the Italian language. How did he do that? He just changed them! For example, in soccer, "goal" became "meta." Disney character names changed, too: Donald Duck became "Paperino;" Mickey Mouse became "Topolino;" and Goofy became "Pippo." Although they're not banned anymore, these words and names have stuck. So now if you go to the Italian Disneyland, called Gardaland Park, you will see Topolino and Pippo! 
  • About 60 million people call Italy home, and it is 116,350 square miles, slightly larger than the US state of Arizona. If you compare that to the United Kingdom, 67 million people live there, and it is about 94,350 square miles. So, the UK is smaller than Italy but has a bigger population! 
  • The Italian flag is green, white, and red. These colors represent hope, faith, and charity.
  • The average Italian eats close to 55 pounds of pasta annually. If you think about how light pasta is, that is a considerable amount! There are more than 500 different types of pasta eaten in Italy today. 

What's It Like to Be a Kid in Italy?

  • Kids begin school at 6 years old. They grow up speaking Italian, but they learn English in school, so many become bilingual in Italian and English.
  • The most popular sport for kids is football (soccer). The Italian word for soccer is "calcio," the same word they use for "kick." A favorite of younger kids is "Rody, the bouncing horse," a plastic horse that a small child can hop onto and bounce around the room. Rody was invented in Italy in 1984.  
  • The family ("la famiglia") is a central characteristic of Italian life. Children have great respect for their older relatives. It is traditional to name the first male child after the grandfather and the first female child after the grandmother.
  • If kids live close to school, they can go home and have lunch with their families! Lunch at school might be pasta, meat with vegetables, a sandwich, or a salad with lots of ingredients. Families typically eat dinner later (7 to 8 pm), so kids end up staying up later, too!
  • Between lunch and dinner, kids often enjoy "merenda," which is an afternoon snack that translates to "something that is deserved." It is really a mini-meal that can include both savory and sweet foods. Examples of savory foods are a salami or mortadella sandwich, a slice of rustic bread rubbed with a cut, raw tomato, or "pizza bianca" (white pizza without tomato sauce). Types of sweet foods eaten during merenda are "gelato" (a lower-fat type of ice cream), any kind of cake, or biscotti dipped in warm milk.

That's Berry Funny

What is a mother hen’s favorite plant in the garden? 

The Chickpea!

That's Berry Funny

Did you know there's another name for Kalamata olives?

Greece’s Pieces!

That's Berry Funny

A lot of people don't know about Rudolph the Reindeer's wife.

However, she's mentioned in the song about him: "Olive the other reindeer."

Lettuce Joke Around

Where did the Puttanesca sauce go? 

It was out on a wild caper!

The Yolk's On You

Why did the rooster blush? 

Because it saw a chickpea!

The Yolk's On You

What do you call a caper that rolls off your plate?

An escaper!

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