Spring calls for some fresh but filling tastes, and this oil and fat-free chickpea picatta from Dr McDougall’s regular recipe newsletter really hit the spot. If you’re looking for something zesty, lemony, light and flavourful in taste but still substantial enough to feel like a complete meal, then get your chickpeas a-soakin!
To make it even quicker, just throw in a can of good quality rinsed chickpeas (organic always taste better) instead of soaking and cooking the dried version. The original recipe called for white wine (of which we were dry), so I replaced it with red and it was still super yum.
I also used a bit more vegetable broth when sautéing the garlic and shallots, so I’ve upped it to 3 tablespoons. I don’t keep store-bought breadcrumbs, so I simply toasted up some bread, crumbled it up and then put it in a small pan for 2 minutes to brown it up.
Here’s what you need:
Prep Time: 15 min (plus soaking/cooking chickpeas if you prefer)
Total Time: 30 min
2 cups & 3 tablespoons vegetable broth
1 scant cup thinly sliced shallots
6 cloves garlic, sliced thinly
2 tablespoons bread crumbs
1/3 cup dry white or red wine
A few pinches of freshly ground black pepper
A generous pinch of dried thyme
1 can chickpeas, drained and rinsed
¼ cup capers with a little brine
3 tablespoons freshly squeezed lemon juice
4 cups rocket/baby spinach
Here’s how you do it:
Pre-prepare enough mashed potato for 4 people.
Heat up your big fry-pan over medium heat and throw in the 3 tablespoon of veggie broth. Chuck in the garlic and sliced shallots and sauté gently for around 5 minutes until they are soft.
Add your toasted breadcrumbs to the 2 cups of veggie broth, then add it to your garlic and shallots. Throw in the wine, salt, pepper and thyme too.
Let’s turn the heat up! Let the mixture come to a bubbly boil for about 7 minutes so it reduces. Don’t let it go too far or you’ll reduce it so much you lose the ‘saucy’ quality of the piccata.
While the piccata is bubbling away, scatter a light layer of rocket and baby spinach over the bottom of a wide serving salad bowl. Layer on your creamy mashed potato. The heat from the mash will warm the flavours of the rocket and baby spinach…good stuff.
Now get back to your bubbling piccata. Add the chickpeas and capers and heat them through in the sauce for about 3 minutes. Add the lemon juice and turn off the heat. Pour your beautiful zesty chickpea piccata over the mash and garnish with some fresh herbs like parsley or even coriander.