At updating this. I apologize.
Well about a month or so ago, i was wondering around my friends job at B&N when I was on break from my job.
And saw that Isa Chandra Moskowitz had a book called Appetite for Reduction.
I flipped through it and decided I wanted it.
I love her recipes.
So a few days later I went and bought it.
One of the first things I made from it was Chickpea Piccata and OMG it was so good.
So here is the recipe.
1 teaspoon olive oil
1 scant cup thinly sliced shallots
6 cloves garlic, sliced thinly
2 tablespoons bread crumbs
2 cups vegetable broth
1/3 cur dry white wine
A few pinches freshly ground black pepper
a generous pinch of dried thyme
1 (16 ounce) can chickpeas, drained and rinsed
1/4 cup capers with a little brine
3 tablespoons freshly squeezed lemon
4 cups arugula.
Preheat a large, heavy-bottomed pan over medium heat. Saute the shallotes and garlic for about 5 minutes, util golden. Add the bread crumbs and toast them by stirring constantly for about 2 minutes. The should turn a few shades darker.
Add the vegetable broth, wine, salt, pepper and thyme. Turn up the heat and bring mixture to a rolling boil, and let the sauce reduce by half; it should take about 7 minutes.
Add the Chickpeas and capers and let heat through, about 3 minutes. Add lemon juice and turn off heat.
Place arugula on the plate and pour the picatta over it. The heat will wilt the arugula.
I made this with a side of mashed cauliflower, broccoli and potato.
So I layered it Arugula, mashed Root Veggies, Picatta
