Chickpea Piccata 

 

serves 3-4

recipe adapted from Appetite for Reduction

• 1 teaspoon olive oil
• 1 cup thinly sliced shallots
• 6 cloves garlic, sliced thinly
• 2 tablespoons bread crumbs
• 2 cups chicken stock (use vegetable if vegetarian!)
• a few pinches of freshly ground black pepper
• a  generous pinch of red pepper flakes 
• 1 (15.5 oz) can chickpeas, drained and rinsed
• 1/4  cup capers with a little brine
• 2 tablespoons butter 
• 3 tablespoons freshly squeezed lemon juice
• 2 tablespoons chopped Italian parsley
• mashed potatoes
• 4 cups arugula

Saute shallots and garlic in a large heavy-bottomed pan over medium-high heat for about 5 minutes, until golden brown. Add the breadcrumbs and toast them, stirring constantly for about 2 minutes (they’ll be a couple of shades darker). Add the chicken stock, salt, pepper, and red pepper flakes.  Turn up the heat and bring the mixture to a rolling boil, and let the sauce reduce by half. 

Add the chickpeas and capers to the sauce and cook until warmed through, about 4 minutes. Stir in the butter, add the lemon juice and parsley, and turn off the heat. 

If you’re serving with mashed potatoes, place the arugula in a wide bowl. Place the mashed potatoes on top of the arugula and ladle the piccata over the potatoes. The arugula will wilt nicely. If you are serving the piccata solo, just pour it right over the arugula.