Chickpea Picatta
The lemony, briny, glossy vegan piccata that's been making people feel fancy since 2010. White wine, capers, shallots, garlic, and chickpeas — ready in 20 minutes. Serve over mashed potatoes and try not to lick the plate. Or fine, go ahead and lick the plate.
Ingredients
- 1 teaspoon olive oil (use a few glugs extra if wanted/needed)
- 1 scant cup shallots thinly sliced
- 6 cloves garlic thinly sliced
- 2 tablespoons breadcrumbs
- 2 cups vegetable broth
- 1/3 cup dry white wine
- A few dashes fresh black pepper
- Generous pinch of dried thyme
- 1 15 oz can chickpeas (about 1 1/2 cups) drained and rinsed
- 1/4 cup capers with a little brine
- 3 tablespoons fresh lemon juice
- 4 cups arugula
- Cooking spray
Instructions
- 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.
- 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.
- Add the chickpeas and capers to heat through, about 3 minutes. 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 and it will be lovely. If you are serving solo, just pour right over the arugula.
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