Oh yes. We’ve taken the Italian favorite Chicken Piccata dish and veganized it. Grant it, there isn’t any fun pounding or flattening of meat (which is what “piccata” stands for), however, the aroma and flavors are all present in this vegan version. If you still feel the need to pound something, find the nearest person who is eating the chicken version. I kid, I kid 😉
Now let’s get on with it. This meal was absolutely spectacular. The flavors of the wine, lemon, and thyme, paired with the brininess of the capers, formed something phenomenal. If you are a fan of chicken or veal piccata, then I urge you to try this version. You will not miss the meat. Generally piccata dishes are served over pasta, however, potatoes are a great alternative. I served this with a side of roasted fingerlings, but you could also ladle it over mashed potatoes. Try this out for a Meatless Monday meal tonight!
Chickpea Piccata with Roasted Fingerling Potatoes (adapted from Appetite for Reduction)
4 cloves garlic, thinly sliced
2 Tbsp bread crumbs
1 tsp onion powder
2 cups vegetable broth
1/3 cup dry white wine
1 can chickpeas, drained and rinsed
1/4 cup capers, drained
freshly ground black pepper
2 tsp dried thyme
3 Tbsp freshly squeezed lemon juice
1. In a large pot, spray with cooking spray and saute the garlic until browned, about 5 mins. Add the bread crumbs and onion powder and toast them for about 2 minutes, stirring frequently.
2. Add the vegetable broth, wine, pepper, and thyme. Turn up the heat, bring the mixture to a rolling boil, and let the sauce reduce by half. This will take around 7 minutes.
3. Add the chickpeas and capers and heat through, about 3-5 minutes. Add the lemon juice and turn off the heat. Serve immediately alongside, or over top of, potatoes.
The fingerling potatoes were combined with a little sauteed kale to add a little green to the dish. Honestly, next time I think I would use spinach as I’m not the biggest kale fan, but am trying to be. For the fingerlings, simply cut in half, drizzle with olive oil and season with salt, pepper, and garlic powder. Roast them in a 375F oven for about 35 minutes, moving them around halfway through. Simple, but a perfect pairing to the chickpeas 🙂 Enjoy!