Chickpea piccata

25 Jun

Chickpea Piccata By: Isa Chandra Moskowitz
1 teaspoon olive oil
1 cup thinly sliced scallions
6 cloves garlic, sliced thinly
2 TB Bread crumbs
2 Cups Vegetable Broth
1/3 cup dry white wine
A few pinches of freshly ground pepper and pinch of dried thyme
1 can chickpeas, drained and rinsed
ΒΌ cup capers with a little brine
3 TB freshly squeezed lemon juice
4 cups Arugula
Preheat a large, heavy bottomed pan over medium heat. Saute the shallots and garlic for about 5 minutes, until golden. Add the bread crumbs and toast them by stirring constantly for about 2 minutes. They should turn a few shades darker.
Add the vegetable broth, wine, salt, pepper, and thyme. Turn up the heat, bring the mixture a rolling boil, and let the sauce reduce by half; it should take about 7 minutes. Add the chickpeas and capers and let heat through, about 3 minutes . Add the lemon juice and turn off the heat. Serve piccata with mashed potatoes, place the arugula in a wide bowl. Place the mashed potatoes on top of the arugula and ladle the piccata over the potatoes. The arugula will wilt and it will be lovely. If you are serving the piccata solo, just pour it right over the arugula.

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