This recipe is a from one of my favorite cookbooks of all time, Appetite for Reduction by Isa Chandra Moskowitz. What I love most about this cookbook is that all the recipes are low in fat and taste fabulous. I have made more then half the recipes in the book (several times) in the six months I have owned it.
The Chic Pea Picatta is a great meal for the winter, and it freezes great. I like to make a double or triple batch and freeze it in portions for two. If you like the flavor of garlic, lemon and capers, this dish is for you!
- 1 teaspoon olive oil
- 1 scant cup thinly sliced shallots
- 6 cloves garlic, thinly sliced
- 2 tablespoons breadcrumbs
- 2 cups vegetable broth
- 1/3 cup dry white wine
- A few dashes fresh black pepper
- Generous pinch of dried thyme
- 1 16 oz can chickpeas, drained and rinsed
- 1/4 cup capers with a little brine
- 3 tablespoons fresh lemon juice
- 4 cups arugula
- Cooking spray
Preheat a large heavy bottomed pan over medium. Saute the shallots and garlic for about 5 minutes, until golden. Add the breadcrumbs and toast them by stirring constantly for about 2 minutes. They should turn a few shades darker.
Add the vegetable broth and wine, salt, black pepper and thyme. Turn up heat and bring to a rolling boil and let the sauce reduce by 1/2, it should take about 7 minutes.
Add the chickpeas and capers to heat through, about 3 minutes. Add the lemon and turn off the heat.
If serving with mashed potatoes, place the arugula in a wide bowl. Place mashed potatoes on top, and ladle picatta over the potatoes. The arugula will wilt and it will be lovely. If you are serving solo, just pour right over the arugula.
Servings per recipe-4
Cal from fat-30
Recipe and photo courtesy of Isa Chandra Moskowitz, Appetite for Reduction.