I’m having a large dinner party and serving meat, but one vegan will be attending. What’s a good, easy dish to prepare for him?” —James Z., Brooklyn, NY
You’ll never find a vegan—or vegetarian—who’ll thumb his or her nose at a chickpea-based dish, says Isa Chandra Moskowitz, the author of Vegan with a Vengeance and Vegan Cupcakes Take Over the World. For an entree, she recommends her Chickpea Piccata.
1 tsp olive oil
1 scant cup shallots, thinly sliced
6 cloves garlic, thinly sliced
2 tbsp breadcrumbs
2 cups vegetable broth
1/3 cup dry white wine
Fresh black pepper to taste
Generous pinch dried thyme
1 16-oz can chickpeas, drained and rinsed
1/4 cup capers with a little brine
3 tbsp fresh lemon juice
4 cups arugula
1) Warm oil in a large, heavy-bottomed skillet over medium heat.
2) Saute the shallots and garlic for about 5 minutes, until golden.
3) Add the breadcrumbs and toast them by stirring constantly for about 2 minutes.
4) Add the vegetable broth and wine, pepper, and thyme. Turn up the heat and bring to a rolling boil, allowing the sauce to reduce by half, about 7 minutes.
5) Add the chickpeas and capers and heat through, about 3 minutes. Add the lemon and turn off the heat. Pour over arugula in a wide bowl.
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