Chickpea Piccata

by nomeatbarefeet

Picture taken from Post Punk Kitchen.

(This recipe is adapted from the one at Post Punk Kitchen.)

There is almost nothing quite as good as mashed potatoes. But perhaps they might be even better if you douse them in a mixture of veggie broth, wine, lemon, shallots, and capers, and then add some chickpeas and place the whole thing over some arugula. Um, yeah that’ll do.

This salty, tangy is quick and adaptable to what you have on hand. While potatoes are (I believe) the best way to eat this dish, you can certainly serve the mixture over rice, barley, faro, quinoa, or whatever you want.

But what, you might ask, is a piccata? Traditionally it uses veal or chicken, but vegan variants can use seitan or simply chickpeas. The key is the broth, wine, shallots and lemon juice which is reduced to make the sauce. However you do it, a piccata is an absolutely delicious meal.

Ingredients

  • about 1 C. shallots (thinly sliced)
  • 4 cloves garlic (minced)
  • 2 Tbsp breadcrumbs (or panko)
  • 2 C. veggie broth
  • 1/3 cup dry white wine
  • Black pepper
  • Chickpeas (at least 1 15 oz. can, drained and rinsed)
  • 1/4 cup capers with a little brine
  • 3 Tbsp lemon juice
  • olive oil
  • Arugula (you can really use any greens, but the spicy nature of arugula is really tasty)

The How To

  1. Heat oil in a large sauce pan over medium heat.
  2. Add garlic and shallots and saute for about 5 minutes. Add breadcrumbs and saute until they start to turn brown.
  3. Add the broth, wine, salt and pepper, and thyme. Raise the temperature to a boil. Cook until the mixture has reduced by about half (it should take about 7 minutes), but don’t overcook—you don’t want the mixture to get too thick.
  4. Add the chickpeas and the caper to heat through. Add the lemon and remove from heat.
  5. Serve in large bowls. If serving with potatoes and arugula there are two ways to plate this dish: Katie prefers putting the potatoes on the bottom, then the arugula, and then the chickpea mixture; I prefer putting the arugula on the bottom, then the potatoes, and finally the chickpea mixture. Its basically a classic Suessian butter-side up or butter-side down battle.
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