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13Ingredients
35Minutes
860Calories
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Ingredients
US|METRIC
1 SERVINGS
- 1 tsp. olive oil
- 1 shallots (scant cup thinly sliced)
- 6 cloves garlic (thinly sliced)
- 2 Tbsp. breadcrumbs
- 2 cups vegetable broth
- 1/3 cup dry white wine
- 3 dashes black pepper (fresh)
- 1 dried thyme
- 16 oz. chickpeas (drained and rinsed)
- 1/4 cup capers (with a little brine)
- 3 Tbsp. fresh lemon juice
- 4 cups arugula
- cooking spray
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NutritionView More
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860Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories860Calories from Fat100 |
% DAILY VALUE |
Total Fat11g17% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol |
Sodium4390mg183% |
Potassium1700mg49% |
Protein32g |
Calories from Fat100 |
% DAILY VALUE |
Total Carbohydrate155g52% |
Dietary Fiber23g92% |
Sugars9g |
Vitamin A90% |
Vitamin C120% |
Calcium50% |
Iron80% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Kim Gaul 4 years ago
Easy and tasty . I make it pretty regularly. I’m a fan of potatoes so could be partly an excuse to make and eat vegan mashed potatoes. I have used spinach instead of arugula which is a fine substitute but the arugula bite blends well with the picatta.
Donna Weinson 6 years ago
Super yum! Couldn’t get shallots; subbed cippollini onion. Forgot breadcrumbs AND veggie stock :/ but I used liquid from beans + a cup of water. It came out fine. Oh I had a purple potato... mashed that with vegan butter—it added gorgeous color and flavor! This recipe is a keeper; can’t wait to make it for my vegan daughter when she gets home from college ❤️