Amy * Chickpea Piccata
Author: 
Recipe type: Appetizer/Side, Main
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
How can you go wrong with garlic, lemon and white wine? This is an incredibly quick and easy dish that feels fancy and indulgent. Serve over mashed potatoes, pasta, grilled portobello, or on its own with a handful of arugula.
Ingredients
  • 1 tsp olive oil
  • 1 scant cup shallots, finely chopped
  • 6 cloves garlic, finely chopped
  • 2 tbsp panko (or other breadcrumbs)
  • 2 cups vegetable broth
  • ⅓ cup dry white wine
  • a few dashes of black pepper
  • generous pinch of dried thyme
  • 1 (16 oz) can chickpeas, drained and rinsed
  • 2 tbsp fresh lemon juice
  • 4 cups arugula
Instructions
  1. Warm the olive oil over medium heat in a large heavy-bottomed pan. Add the shallots and garlic and saute for about 5 minutes, until golden. Add in the breadcrumbs and cook, stirring constantly, for about 2 more minutes until they turn a few shades darker.
  2. Add the vegetable broth, wine, salt, black pepper and thyme. Turn the heat up slightly and bring to a rolling boil. Let the sauce reduce by ½, which should take about 7 minutes.
  3. Add the chickpeas and cook for about 3 minutes. Stir in lemon juice and turn off the heat.
  4. Serve warm with a handful of arugula.
Recipe by dramatic pancake at https://www.dramaticpancake.com/amy-chickpea-piccata/