As a rule, chickpeas rank among my favorite things to eat. I’ve been known to munch on them directly from the can.This recipe easily satisfied my craving for those delectable legumes while adding a nice lemon and wine flavored twist.
The Chickpea Piccata ( linked above ) is a very quick ( and thus perfect for weeknights ) recipe. Prep didn’t take long at all and each individual cooking step was relatively short. The shopping list is nice and inexpensive, containing ingredients that are easily available at your local grocery store for reasonable prices.
Isa recommends serving this over an arugula and mashed potato combination. She also suggests her Caulipots recipe as an option. I didn’t make mashed potatoes ( or caulipots ) so I substituted with some whole wheat penne which ended up being an excellent choice.
Key Ingredients: Chickpeas, arugula, capers, white wine, shallots.