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Author Notes: This vegan take on piccata is bright, hearty, and the kind of delicious that has you making strategic forkfuls to get as much in one go as possible. The recipe is infinitely adaptable. Serve over a bed of your preferred greens. (Sorrel is a special treat if you can get it.) I've tried a variety of starches and found the creaminess of the polenta melds perfectly with the sauce. (Adapted from Post Punk Kitchen). —Claire S
- 1 teaspoon olive oil
- 1 scant cups thinly sliced shallots, onions, or leeks
- 5 cloves garlic
- 3 cups vegetable broth
- 1/2 cup dry white wine
- a few grinds fresh black pepper
- salt to taste (depends on the salt content of your broth)
- a generous pinches dried thyme
- 2 cups or 1 1/2 cans cooked chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 3 tablespoons capers with a little brine
- 1 lemon, juice
- 4 cups arugula, spinach, or sorrel
- starch of your choice to serve (polenta, Israeli couscous, pasta)
- Preheat a large, heavy bottomed pan over medium. Warm the olive oil and saute the shallots and garlic for about 5 minutes, until golden.
- Add the vegetable broth, wine, salt, black pepper, and thyme. Turn up heat and bring to a rolling boil and let the sauce reduce by half, about 15 minutes.
- Add the chickpeas, tomatoes, and capers to heat through, about 5-7 minutes.
- Add the lemon and turn off the heat.
- Layer starch and greens in a wide bowl and ladle picatta on top.
- This recipe was entered in the contest for Your Best Recipe with Green Stuff