Chickpea Piccata

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.

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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!!

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Based on this recipe.

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One thought on “Chickpea Piccata

  1. Pingback: This Week’s Menu | Plant Based for Health

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