Blonde chickpea puttanesca (vegan)
565 cals, 23p, 76c, 12f (per meal)
1 tbsp (14g)
1 cup(s) (237mL)
1 tbsp (4g)
1/2 tbsp (8mL)
1 tsp, leaves (1g)
1 tbsp, drained (9g)
16 small olives (51g)
5 oz (142g)
1 can (448g)
4 oz (113g)
1
Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Drain and set aside.
2
Meanwhile, heat the oil in a skillet over medium-high heat. Add chickpeas, kale, oregano, and some salt and pepper. Cook until the chickpeas are toasted and the kale is wilted.
3
Add the water to the chickpeas and cook until the liquid reduces slightly, about 3-5 minutes. Add the cooked pasta and vegan butter, and toss to combine. Stir in the olives, capers, nutritional yeast, and some salt. Season with pepper and serve.