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Chickpea Piccatta


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  • 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



Step 1

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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