Tuesday, April 12, 2011

Chickpea Zucchini Piccata

Thanks to my friend Liz, who has been an avid reader, commenter and general inspiration here on HGK since the beginning. Last week she mentioned to me that she and her husband were really enjoying the Chickpea Picatta recipe from Appetite for Reduction. So when it came time for me to focus (have you noticed how unfocused I have been lately? Three sick kids and a kitchen renovation project will sure take your mind off of cooking!) on testing a new recipe, it was the first thing that came to mind. I love lemons and capers, so thanks Liz, for another great suggestion! 

Served over arugula, as Ms. Moskowitz recommended, it was sooooo lemony and divine! For my 11 year old, I plated it up with some brown rice. Ms. Moskowitz also suggests mashed potatoes, but I didn't have the wherewith all for that tonight. The only thing I would do differently when I make this again is to add even more vegetables--perhaps an 8 ounce package of sliced mushrooms added at the same time that I add the chopped zucchini . . .

Chickpea Zucchini Piccata
serves 8
based on a recipe from Isa Moskowitz's Appetite for Reduction

2 cups thinly sliced Shallots
12 Garlic Cloves, diced
4 tbsp Bread Crumbs
4 cups Vegetable Broth (low Sodium)
2/3 cup Sherry Cooking Wine
Black Pepper
3 medium green zucchini, chopped medium
3 16 oz cans Garbanzo Beans-rinsed and drained
1/2 cup Capers
6 tbsp Lemon Juice, Freshly Squeezed
8 cups Arugula, Raw

Preheat a large heavy bottomed pan over medium. Pour in a few Tbsp of the veggie broth to just cover the bottom of the pan. As soon as the broth is bubbling, add the shallots and garlic. Saute the shallots and garlic for about 5 minutes, until golden, adding a bit more broth if the mixture gets too dry. Add the breadcrumbs and toast them by stirring constantly for about 2 minutes. They should turn a few shades darker.

Add the rest of the vegetable broth and wine, salt, 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.

Add chopped zucchini and cook until zucchini just starts to turn from white to translucent. Add the chickpeas and capers to heat through, about 3 minutes. Add the lemon and turn off the heat. Taste and add salt if desired.

If serving with mashed potatoes or cooked brown rice, place the arugula in a wide bowl. Place mashed potatoes on top, and ladle picatta over the potatoes. The arugula will wilt and it will be lovely. If you are serving solo, just pour right over the arugula.

What have you been busy with lately? I'm not kidding, I would love to hear about it!!!


The Healthy Librarian said...

Hey Wendy, thanks for reminding me about this one--it's one of the first recipes I tried in Appetite for Reduction & LOVED IT! Time to remake it.

The mashed potatoes were a big plus.

My conventional-eating son even even liked it!

I feel way too busy these days! Passover, upcoming travel, work, house projects, and a strong need to be outside in sunshine & read a good juicy novel.

Jules said...

We also love the chickpea piccata from AFR around here - the addition of zucchini is a great idea!

The Healthy Librarian said...

Forgot to add:

Sorry to hear about the kids! Hope everyone's now all done with "that stuff".

How are you managing w/o your kitchen, lady? How long will you be kitchenless?

Suzanne said...

I have been making this since The Healthy Librarian mentioned it, but have been using kale instead of arugula. My kids like it over pasta.

Cassie said...

Mmmm this looks delicious!! It's getting about the time where I have squash or zucchini with every meal so I'm always looking for new ways to enjoy it. Busy lately... mostly with trying to juggle full time school and full time work while still eating and cooking healthy AND being a nice and happy person :) haha

Carolyn Elliott said...

I've only been on a nutritarian diet plan for a brief time and already "four tablespoons bread crumbs" sounds decadent to me. ;)

This looks lovely and I look forward to trying it out.

A kitchen overhaul? That sounds disorienting indeed. I get a little muddle-headed just when there's a mess in my kitchen (as in, always)-- I can only imagine that the disarray of a revamp would be distracting.

I also want to thank you, Wendy, for inspiring me and my friend Jane to try this lifestyle and to start our own blog about our journey (don't look just yet! ;) it's brand new and sparse.

I've also gone ahead and joined PEERTrainer (I love their Cheat System idea). I'm carolyn3 on there.

It's so cool and exciting to finally have found an eating plan that makes sense. Yay!

Liz said...

oh man, you must try the mashed potatoes next time. i am drooling just thinking about it. thanks for the shout out!

Wendy (Healthy Girl) said...

Healthy Librarian-

Kids are on antibiotics now and feeling much better! Kitchen gets demolished on Monday!!!!! I imagine I will be using my crockpot and eating a lot of salad, but I won't know until it happens! I'm excited for the adventure, but the $$$$ are making me so sick to my stomach that the real test lies in that for me.

Anonymous said...

This looks wonderful. I am loving trying more and more vegan dishes. Learning how much better I feel when I eat this way.

I am forever busy with a 14 year old girl in a sport most seasons. My son is 12 and in a sport for every season. We leave for work and school in the morning and then after work I am in town with them until everything is finished. We live too far out of town to be making trips back and forth (hello???? gas prices are ridiculous) so I kill time by going to the gym while they are at their practices. Life is good. I am blessed with my children and my husband who prepares for us when we get home later at night. Busy is leaving home at 7:20 a.m. and returning home between 7 and 9 at night.

Atif said...

wow i really like it...

hcg diet

Blogging tips