This new book is different in that the recipes are intended to be more health-conscious. I love Veganomicon with every fiber of my being, but a lot of vegan recipes tend to be heavier on the oil and carbs, making them less healthy than what I want to eat regularly. This new book resolves that dilemma, and from what I can tell, it does so very handily.
This chickpea piccata is a delicious recipe that I would definitely make again. It was fast and flavorful, and I didn't feel gross afterwards. Perfect for a post-holiday meal.
Chickpea Piccata
From Appetite for Reduction
- 1 teaspoon olive oil
- 1 cup thinly sliced shallots
- 6 cloves garlic, sliced thinly
- 2 tablespoons bread crumbs
- 2 cups vegetable broth
- 1/3 cup dry white wine (I used pinot grigio)
- Salt and pepper to taste
- A generous pinch of dried thyme
- One 16-oz can chickpeas, drained and rinsed
- 1/4 cup capers with a little brine
- 3 tablespoons freshly squeezed lemon juice (about 1 big lemon)
- 4 cups arugula
- One box of spaghetti
Add the vegetable broth, wine, salt, pepper, and thyme. Turn up the heat, bring the mixture to a rolling boil, and let the sauce reduce by half; it should take about 7 minutes. Add the chickpeas and capers and let heat through, about 3 minutes. Add the lemon juice and turn off the heat.
Place the arugula in your pasta bowls. Place the spaghetti over the arugula and ladle the piccata over the spaghetti.
Variations: Use mashed potatoes instead of pasta.
