Meatless Monday with Chickpea Picatta

As a green call centre, we support the Meatless Monday movement in support of reducing meat consumption to improve personal and planetary health. Today we have an amazing take on a classic Italian dish from Post Punk Kitchen. This recipe has amazing flavour and I’ve had it with mashed potatoes (as recommended in the original recipe below), brown rice pasta and with brown rice and it was great every time. When I made it for pasta, I let it simmer a bit longer so the sauce reduced and became a bit thicker. It’s pretty fast to make and truly is delicious so thanks to PPK for another great vegan recipe.

Photo courtesy of Post Punk Kitchen

Ingredients:
• 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

Directions:

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

This recipe yields four portions but can be easily adjusted and leftovers are fabulous.  This is the perfect meal to fit into any busy schedule and it’s healthy to boot. Serve with a side salad to add some raw veggies to your day and to round out the meal. Regardless of how you serve it, it is sure to appeal to vegans and omnivores alike.

Please visit the Meatless Monday site to learn more. Join the movement and encourage your co-workers to go Meatless on Mondays at your green call centre, factory, office, shop or salon. Enjoy and thanks again to Post Punk Kitchen.