I haven’t made this is a while (pre-blog) and my husband requested it the other day. It can’t help but feel a little fancy. 🙂 But, not much effort needed. I highly recommend serving this with these mashed potatoes.
If you hate capers, just leave them out!
- Olive oil for sauteing
- 1 small onion, thinly sliced (about 1 cup)
- 6 cloves garlic, minced
- 2 Tbsp breadcrumbs
- 2 cups veggie broth
- 1/3 white wine
- fresh ground black pepper
- 1/4 tsp dried thyme
- 1 can chickpeas, drained and rinsed (unsalted)
- 1/4 cup capers
- 3 Tbsp fresh lemon juice
- 5 oz. spinach
In a saute pan, heat olive oil. Saute onion and garlic until golden. Add breadcrumbs and saute a minute or two more. Add veggie broth, white wine, black pepper, and thyme. Bring to a boil cook uncovered until sauce looks like it’s been reduced to half (5 – 10 minutes). Add chickpeas and capers and cook until heated. Remove from heat and add lemon juice.
On your plate, put a bunch of spinach leaves. Top with mashed potatoes and then the chickpea piccata mixture (with sauce). Enjoy!!
Based on this recipe.