1. Preheat a large heavy bottomed pan over medium with the oil. Saute the shallots and garlic for about 5 minutes, until golden. Add the breadcrumbs and toast them by stirring constantly for about 2 minutes. They should turn a few shades darker. 2. Add the vegetable broth and wine, black pepper and thyme. Turn up heat and bring to a rolling boil and let the sauce reduce by 1/2, it should take about 7 minutes. 3. Add the chickpeas and capers to heat through, about 3 minutes. Check for salt (between the broth & capers not much should be needed). Add the lemon and turn off the heat. 4. If serving with mashed potatoes, place the arugula in a wide bowl. Place mashed potatoes on top, and ladle picatta over the potatoes. The arugula will wilt a bit. If you are serving solo, just pour right over the arugula. Enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
