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Chickpea Picatta

by Kristina Wentzell

Prep
Cook
Serves 4people
Ingredients
1
tsp olive oil
1
scant cup thinly sliced shallots
6
cloves garlic, thinly sliced
2
tbsp breadcrumbs
2
cups vegetable broth
1/3
cup dry white wine
1
few dashes fresh black pepper
generous pinch of dried thyme
1
can (16 oz) chickpeas, drained and rinsed
1/4
cup capers with a little brine
3
tbsp fresh lemon juice
4
cups arugula
cooking spray
Directions
1.
Preheat a large heavy bottomed 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. They should turn a few shades darker.
2.
Add the vegetable broth and wine, salt, black pepper and thyme. Turn up heat and bring to a rolling boil and let the sauce reduce by 1/2, it should take about 7 minutes. Add the chickpeas and capers to heat through, about 3 minutes. Add the lemon and turn off the heat.
3.
If serving with mashed potatoes, place the arugula in a wide bowl. Place mashed potatoes on top, and ladle picatta over the potatoes. The arugula will wilt and it will be lovely. If you are serving solo, just pour right over the arugula.

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