Chickpea Piccata
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Serves: 4
Prep Time: 15 min
Cook Time: 30 min
Ingredients
1 Tablespoon
Vegetable broth
1 Scant Cup
Thinly sliced shallots
6 Cloves
Garlic, sliced thinly
2 Tablespoons
Bread crumbs
2 Cups
Vegetable broth
1/3 Cup
Dry white wine
A Few Pinches
Freshly ground black pepper
A Generous Pinch
Dried thyme
1 (16-ounce) Can
Chickpeas, drained and rinsed
1/4 Cup
Capers with a little brine
3 Tablespoons
Freshly squeezed lemon juice
4 Cups
Arugula
Directions
A plate of piccata is like an instant fancy dinner with all the stops. One second you’re just sitting there, all normal-like, but the moment that first forkful of lemony wine bliss touches your tongue, you’re transported to candlelight and tablecloths, even if you’re sitting in front of the TV watching Dancing with the Stars. This version is made with chickpeas, which makes it super fast, and it’s served over arugula for some green. I know lots of people are accustomed to piccata with pasta, and that is the Italian tradition, but my first piccata was as a vegan and we vegans love our mashed potatoes, so that is what I suggest serving it with.
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