Chickpea Puttanesca with Creamy Polenta

  • cooking time
    20 m
  • calories per serve
    605 cal
1 tbsp
olive oil
3 tsp
garlic paste
anchovies in oil, drained, chopped
2 tbsp
salted capers, rinsed
150 g
black olives, halved if large
long red chilli, seeds removed, chopped
1 tsp
dried oregano
400 g
can chopped tomatoes
400 g
can chickpeas, drained and rinsed
3 cups (750mL)
salt-reduced chicken stock or vegetable stock
1 cup (170g)
300 mL
CARNATION Lite Cooking Cream
1/2 cup (40g)
finely grated parmesan
1/4 cup
finely chopped chives
1 cup
flat-leaf parsley leaves, chopped


  1. 1. Heat the oil in a frypan over medium heat. Add the garlic and cook, stirring, for 1 minute or until fragrant. Add anchovy, capers, olives and fresh chilli; cook, stirring, for 2-3 minutes. Add oregano, tomato and chickpeas; then simmer over low heat for 10 minutes or until thickened.



  2. 2. Meanwhile, to make the polenta, bring the stock to the boil in a large saucepan over high heat. Stirring constantly with a whisk, gradually pour in the cornmeal and keep stirring. Reduce heat to low. Cook, stirring, for 10 mins or until polenta is tender. Remove from heat. Add CARNATION Light Cooking Cream, parmesan and chives. Stir to combine. Season with salt and pepper.


  3. 3. Stir parsley through sauce, and serve on top of creamy polenta.