This savory dinner comes together in just 40 minutes. No oil or butter is needed in order to make a creamy mashed potato base topped with delicious ‘picatta' inspired chickpeas.
Ingredients
For the potatoes:
5-6 medium to large yellow potatoes
½ cup of veggie broth
1/4 cup of unsweetened oat milk (or other plant milk)
1 teaspoon of salt
1/2 teaspoon of garlic powder
Pepper to taste
For the piccata:
½ yellow onion
3 cloves of garlic, minced
3/4 cup of white wine
3/4 cup of veggie broth
Juice from 1 lemon
1 can or 2 cups of cooked chickpeas
2 1/2 tablespoons of capers
Handful of spinach
Salt and pepper to taste
Preparation
Bring a large pot of salted water to a boil. Cut potatoes into 1 inch pieces (you can leave the skin on). Add the potatoes and boil until they can be pierced with a fork. While potatoes are cooking, prepare the picatta. Add onion with a tablespoon of water to a large pan over medium heat. Let cook for 3-4 minutes or until onions begin to turn translucent, stirring frequently. Add garlic and simmer for another minute. Season with salt and pepper. Pour in the white wine and simmer for about 5 minutes (until the liquid reduces). Pour in the veggie broth, lemon juice, and chickpeas. Simmer again until the liquid reduces. Remove from heat and stir in the spinach and capers. Let sit with a lid on top for about 5 minutes or until the spinach begins to wilt.
When the potatoes are soft, drain then add remaining potato ingredients and mash well. Serve chickpea mix over mashed potatoes and enjoy!
Recipe Origin: