I suck

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