I unearthed this Chickpea Piccata recipe from Appetite for Reduction while sorting through a giant stack of cookbooks from my kitchen last week. Tracy’s still got the spring cleaning bug! (yay)
You know I love a cookbook when you see tabs busting out the side…
When a recipe I’m reading calls for ingredients I already have and I’ve got the time to make it, you know I’m gonna make it. I tested it out for a lunch date with my husband (we both work from home) because our child would never eat a chickpea.
I am quite happy to report that this Chickpea Piccata recipe impressed my meat-eating husband. Add another banger to my pantry meal list!
I wish I could tell my 20-year-old self that we’re going to love capers one day! This Chicken Piccata recipe changed the game for me.
These chickpeas are saucy, which makes them a PERFECT addition to mashed potatoes. I did alter things by adding chicken stock instead of vegetable stock and finishing with butter for extra oomph!
For all you arugula lovers…
Get your bowls ready!