Chickpea Picatta
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 4.92 ml olive oil
- 236.59 ml thinly sliced shallot
- 6 garlic cloves, thinly sliced
- 29.58 ml breadcrumbs
- 473.18 ml vegetable broth
- 78.78 ml dry white wine
- 1 few dashes black pepper
- generous pinch dried thyme
- 453.59 g can chickpeas, drained and rinsed
- 59.14 ml capers (with a little brine)
- 44.37 ml fresh lemon juice
- 946.36 ml arugula
directions
- Preheat a large heavy bottomed pan over medium with the oil. Saute the shallots and garlic for about 5 minutes, until golden. Add the breadcrumbs and toast them by stirring constantly for about 2 minutes. They should turn a few shades darker.
- Add the vegetable broth and wine, black pepper and thyme. Turn up heat and bring to a rolling boil and let the sauce reduce by 1/2, it should take about 7 minutes.
- Add the chickpeas and capers to heat through, about 3 minutes. Check for salt (between the broth & capers not much should be needed). Add the lemon and turn off the heat.
- If serving with mashed potatoes, place the arugula in a wide bowl. Place mashed potatoes on top, and ladle picatta over the potatoes. The arugula will wilt a bit. If you are serving solo, just pour right over the arugula. Enjoy!
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RECIPE SUBMITTED BY
<p>I am originally from Lancaster, PA but left about 7 years ago when I joined the Air Force. I served 6 years and during that time I met my amazingly perfect husband, Seth. We got married on a spur of the moment thing in Hawaii and have been absolutely in love since <3. We are currently in Guam while he is finishing his enlistment in the Navy.</p>
<p>I absolutely love to cook, collect recipes, and experiement with new ingredients. I enjoy gardening, sunbathing, yoga, eating lots of fruit, reading, painting, and researching healthy living.</p>