Chicken-free version of a classic Italian entrée: lemony, garlicky, capery chickpeas served over pasta or mashed potatoes. | ||
Yield | 4-6 servings | |
Time | 30 minutes | |
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Ingredients |
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Directions | Heat oil over medium heat, add shallots and garlic, and sauté until lightly colored, about 5 minutes. Add bread crumbs and toast for 2 minutes, stirring constantly.
Add broth, wine, salt, pepper, and thyme. Turn up heat and let boil for about 7 minutes, until the sauce Add chickpeas and capers and cook another 3 minutes, until heated through. Stir in brine and lemon juice and remove from heat. Arrange arugula in bowls, top with pasta or mashed potatoes, then cover with chickpeas and broth. |
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Notes |
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Classic Recipes / Easy Recipes / Gourmet Recipes / Italian Recipes / Main Courses / Quickies / Vegan Recipes