Chickpea Piccata

• Piccata
• 1 teaspoon olive oil
• 1 scant cups thinly sliced shallots, onions, or leeks
• 5 cloves garlic
• 3 cups vegetable broth
• 1/2 cup dry white wine
• a few grinds fresh black pepper
• salt to taste (depends on the salt content of your broth)
• a generous pinches dried thyme
• 2 cups or 1 1/2 cans cooked chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 3 tablespoons capers with a little brine
• 1 lemon, juice
• To serve
• 4 cups arugula, spinach, or sorrel
• starch of your choice to serve (polenta, Israeli couscous, pasta)

1. Preheat a large, heavy bottomed pan over medium. Warm the olive oil and saute the shallots and garlic for about 5 minutes, until golden.
2. Add the vegetable broth, wine, salt, black pepper, and thyme. Turn up heat and bring to a rolling boil and let the sauce reduce by half, about 15 minutes.
3. Add the chickpeas, tomatoes, and capers to heat through, about 5-7 minutes.
4. Add the lemon and turn off the heat.
5. Layer starch and greens in a wide bowl and ladle picatta on top.

olive oil, shallots, garlic, vegetable broth, white wine, fresh black pepper, salt, thyme, chickpeas, cherry tomatoes, capers, lemon, arugula, starch

Taken from food52.com/recipes/35401-chickpea-piccata (may not work)