Chickpea picatta

Sometimes a recipe turns out to be greater than the sum of its parts. Such was the case with the Post Punk Kitchen’s Chickpea Picatta. Obviously something attracted me to the dish enough that I wanted to make it (possibly the part in the post where adorable Isa says, “Picatta is like an instant fancy dinner,” since “fancy” is one of my favorite and most frequently used words), but the list of ingredients looked very basic and the recipe sounded like it might even turn out a little dull. The centerpiece of the dish is canned chickpeas, which I tend to find stiff and gross and reminiscent of hellish vegetarian scavenging at omnivore salad bars, especially in recipes that only call for them to be warmed, not stewed for hours.

But I made it, and I tasted it, and then I had one happy, happy mouth. The flavor combination may seem simple but it adds up to pure deliciousness. I used vermouth instead of white wine, and then there were shallots, capers, lemon juice, and thyme. The chickpea mixture comes out so saucy and yummy, and then you put that on top of mashed potatoes, and put those on top of arugula… It’s like having your main, your side, and your salad all together in one giant bowl full of goodness. It was great hot, and it made great leftovers. I will definitely be making this again.

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2 comments on “Chickpea picatta

  1. Sounds delicious to me! I jumped over to the link when you originally posted your meal plan, I think. Definitely on the to-make list! And I’ll even eat canned beans, sacrilege, I know! I need to get on it and cook up a bunch of beans in my PC to avoid relying so heavily on the canned ones. One of these days!

  2. Saveur says:

    This has been on my hit-list, too! Glad to hear you enjoyed it a lot. :)

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