Chickpea Piccatta

Chickpea Piccatta
Chickpea Piccatta

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • teaspoon olive oil

  • 1

    scant cup thinly sliced shallots

  • 6

    cloves garlic, thinly sliced

  • 2

    tbsp breadcrumbs

  • 2

    c vegetable broth

  • 1/3

    c dry white wine

  • few dashes fresh black pepper

  • Generous pinch of dried thyme

  • 16 oz can chickpeas, drained and rinsed

  • 1/4

    cup capers with a little brine

  • 3

    tbsp fresh lemon juice

  • 4

    c arugulaCooking spray

Directions

Preheat large pan over medium heat. Saute the shallots and garlic for about 5 minutes, until golden. Add the breadcrumbs and toast them by stirring constantly for about 2 minutes. Add the vegetable broth, wine, salt, pepper and thyme. Turn up heat and bring to a rolling boil. Let the sauce reduce by 1/2, about 7 minutes. Add the chickpeas and capers to heat through, about 3 minutes. Add the lemon and turn off the heat. Serve over mashed potatoes over a bed of spinach

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