Thursday, March 17, 2011

Fancy. Simple. Easy. Delish.

It is no secret that I love the Post Punk Kitchen and its rad matron Isa Chandra Moskowitz. Most recently they have brought into my life a delicious, nutritious and great go-to meal, Chickpea Picatta. Do you love briney things? I do. Thus, I am a fan of capers, a staple of picattas. Salty wee flower buds, what's not to love? If you are looking for a meat free alternative to this traditional chicken based dish, this one is fabulous and would wow any dinner guest.

PPK's Chickpea Picatta
1 teaspoon olive oil
1 scant cup thinly sliced shallots
6 cloves garlic, thinly sliced
2 tablespoons breadcrumbs
2 cups vegetable broth
1/3 cup dry white wine
A few dashes fresh black pepper
Generous pinch of dried thyme
1 16 oz can chickpeas, drained and rinsed
1/4 cup capers with a little brine
3 tablespoons fresh lemon juice
4 cups arugula

Cooking spray

Preheat a large heavy bottomed pan over medium. 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.

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.

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.

I have made this dish twice. The first time I put the picatta over nice soft barley with a side of steamed broccoli, and the second time I took their suggestion of bulking it up with portabella mushrooms and served over a little brown rice with a side of steamed green beans and tomatoes. Both ways are delicious and once I hit a sale on arugula, it's on! The chickpeas have a nice full texture to them that satiates that meaty feeling we want in our dinners. I think this would be a great dish to introduce yourself or any friends to vegan eating.

Tried any great recipes lately?

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