Chickpea Picatta – #Heaven
I seem to have hit the motherload in delicious vegan or raw dishes, this month. This picatta was off-the-charts delicious, I found myself yelling about it’s tasty goodness in my apartment. Alone. Yes, it really is that good. Isa, you’ve done it again. All hail the Vegan Queen. (PS I halved the amounts, left off the capers, served it atop vegan mash – yes, I just said vegan mashed potatoes, and arugula exactly as she suggested. Redunk)
1 16oz can organic chickpeas (you can get these cheaply from Vitacost)
1 cup shallots, thinly sliced(I used a white onion from our CSA)
6 cloves garlic, sliced thinly
2 Tbs breadcrumbs (I used Mary’s Gone Crackers gluten free breadcrumb alternative)
2 C vegetable broth
1/3 C dry white wine
3Tbs lemon juice (I used Santa Cruz)
Pinch of Thyme (large)
Black pepper to taste
1Tsp olive oil
Heat the oil in a heavy-bottomed pan, add the onions, cook for the 3-4 mins on a medium heat, add the garlic and continue sauteing for another couple of minutes until starting to go transparent and golden.
Add the black pepper, thyme, wine and broth. I didn’t need to add salt as my broth was very salty (I used vegetable bouillon), but Isa says add salt here, if you like. Turn up the heat to boiling, then let simmer until the sauce has reduced to about half the amount. About 7-8 minutes.
Add the chickpeas and heat through in the sauce for about three minutes, or so. Add the lemon juice then turn off heat.
Place your vegan mash atop your arugula, then ladle the yummy picatta on top of that. It is SO GOOD!
PS – I had the leftovers two days later on my flaxseed crackers. Not as comfort-foodish as the mash, but still nice. Like a vegan open-faced sandwich.