This recipe is super easy but I suggest that you keep it for when you need to cook for friends, or a special someone as you'll knock their socks off. It's a really grown up entree and I suggest you serve it with a lovely white wine.
Now here's the recipe:
I served this dish over mashed potatoes so while they were cooking, I worked on the Picatta part.
1 tsp. olive oil
1 cup thinly sliced shallots
6 cloves of garlic, thinly sliced
2 tbl sp. breadcrumbs
2 cups vegetable broth
1/3 cup dry white wine
A dash of black pepper
A dash of dried thyme
1 16oz. can chickpeas, drained and rinsed
1/4 cup capers with a little brine
3 tbl sp. fresh lemon juice
4 cups arugula
Preheat a large heavy bottom pan over medium heat. 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'll turn a few shades darker.
Add the vegetable broth, wine, pepper and thyme. Turn up the heat and bring to a rolling boil and let the sauce reduce by 1/2. This should take about 7 minutes.
Add the chickpeas and capers to heat through, about 3 minutes. Add the lemon juice and turn off the heat.
Place your arugula in a wide bowl. Place mashed potatoes on top, and ladle the Picatta over the potatoes. The arugula will wilt but this is what it's supposed to do. The potatoes aren't necessary so if you aren't using, just pour the it right over the arugula.
And there you have it, one satisfying, impressive vegan dish!