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    You are in: Home / Recipes / Vegan Chickpea Picatta Recipe
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    Vegan Chickpea Picatta

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    lizardstone01's Note:

    This recipe is from Isa Chandra (post punk kitchen). It's easy, elegant and lemony. Pure Bliss! I tend to double the sauce, just because it is that good. Serve over mashed potatoes.

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    Ingredients:

    Serves: 4

    Yield:

    recipe

    Units: US | Metric

    Directions:

    1. 1
      Preheat a large heavy bottomed pan over medium. 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.
    2. 2
      Add the vegetable broth and wine, salt, 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.
    3. 3
      Add the chickpeas and capers to heat through, about 3 minutes. Add the lemon and turn off the heat.
    4. 4
      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 and it will be lovely. If you are serving solo, just pour right over the arugula.

    Ratings & Reviews:

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    Nutritional Facts for Vegan Chickpea Picatta

    Serving Size: 1 (226 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 234.8
     
    Calories from Fat 28
    11%
    Total Fat 3.1 g
    4%
    Saturated Fat 0.4 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 658.2 mg
    27%
    Total Carbohydrate 41.6 g
    13%
    Dietary Fiber 6.1 g
    24%
    Sugars 1.4 g
    5%
    Protein 8.6 g
    17%

    The following items or measurements are not included:

    vegetable broth

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