Chickpea Piccata with Caulipots and Arugula

I love Isa Chandra Moskowitz.  Well, I don't exactly know her to love her, but I love her recipes.  I'm sure she's lovely, too.  My husband gave me her new cookbook, Appetite for Reduction, for Christmas.  So far, I've only made three things out of it, two tonight and a Balsamic Vinaigrette the other night, which was ah-mazing, and I don't even like balsamic vinaigrettes.

I stuck to her recipes for the Caulipots (mashed cauliflower and potatoes) and Chickpea Piccata almost exactly, except I didn't have any shallots for the piccata, so I used onions instead.

I'm really not good at cooking two separate things at once, but I think I actually timed this one out just right.

Chickpea Piccata with Caulipots and Arugula
adapted from Appetite for Reduction:  125 Fast & Filling Low-Fat Vegan Recipes
by Isa Chandra Moskowitz

I started with the Caulipots.

First, get your vegetable broth going if you're not using the pre-made kind. I used Edward and Sons Not-Chick'N Bullion.  It was actually the first time I have ever used this brand.  I tasted it on its own and it tasted a bit funky, but in the recipes, it was fine.  No more funkiness.  Just make sure whatever brand you get doesn't have MSG in it.  Talk about funky...

Anyway, cut your potatoes and add them in a 4-quart-ish pot and cover them with cold water, making sure you have about 4 inches of extra water on top for when you add the cauliflower. I left the skins on. That's where all the good stuff is.

Once the water starts boiling, add your cauliflower, and lower the heat a bit to let it simmer until the vegetables are tender, approximately 15 minutes.


Once I got my potatoes and cauliflower simmering, I started on the Chickpea Piccata.

Heat olive oil in a large heavy-bottomed pan over medium heat.  Saute the shallots (or onions) for about 3 minutes, then add the garlic, and saute for an additional two or so minutes.  Until they're all nice and golden. Take care not to burn the garlic.  I'm a bad about that, and burned garlic is no good.

I actually added a teaspoon or so more olive oil because my onions were sticking to my non-nonstick pan.

Then add the breadcrumbs and toast them by constantly stirring for about 2 minutes.  They'll turn a few shades darker.

Add the vegetable broth, wine (make sure you pour yourself a glass to enjoy, too), salt, pepper, and thyme.

Bring the mixture to a rolling boil for about 7 minutes, or until it looks like the sauce has reduced by about half.

Now, while the piccata is reducing, go back to the Caulipots. The cauliflower and potatoes should be getting tender.  Remove them from the heat, drain them in a colander, and return them to the pot.

Mash them up a little with a potato masher (or, if you're like me and don't have a potato masher, just use a fork).

Add the olive oil, 2 tablespoons of broth, and the salt and pepper and then mash them up to the desired consistency.  I like mine chunky.  Stir it up to make sure all of the seasonings are mixed well.  Add more broth if you need it. Taste for salt.  Keep on a low burner until piccata is ready.

Now, back to the piccata.  By this point, your sauce should be pretty well reduced.


Add the chickpeas and capers.  You can either leave them in long enough to just heat through, about 3 minutes, or if you're like me, and like your chickpeas a little softer, leave them in for about 7 minutes.

Add the lemon juice, then turn off the heat.

Now, place the arugula on a plate or in a bowl, top with the Caulipots, and then ladle a generous amount of the piccata over the potatoes.  The arugula gets nice and wilty.  Yum.

And voila...Absolutely delicious.

Cauliflower Mashed Potatoes (Caulipots)
Seves 4 
Active Time: 15 minutes  Total Time: 40 minutes


2 russett potatoes, cut into 3/4-inch pieces (about 1.5 pounds)
1/2 head of cauliflower, cut into florets (about 1 pound, or 3 cups)
1 T olive oil
2-4 T vegetable broth
1/2 t. salt
black pepper to taste


Submerge potatoes in a 4-quart pot with extra water for the cauliflower.  Bring potatoes to a boil.  Once boiling, add the cauliflower and reduce heat to a simmer.  Let simmer for about 15 minutes, or until the potatoes and cauliflower are tender.


Drain them in a colander, return them to the pot, and mash them up a bit.  Add the olive oil, 2 T of broth, and the salt and pepper.  Mash some more until desired consistency.  Stir to assure all seasonings are mixed well.  If needed, add another 2 T broth.  Taste for salt.  Serve warm.


Nutritional Information Per Serving (1/4 Recipe):
Calories: 190
Total fat:  3.5 g
Fiber: 5 g
Protein: 6 g
Cholesterol: 0 g
Sodium: 370 mg
Vitamin C: 100%
Calcium: 4%
Iron: 10%

Chickpea Piccata
Serves 4
Active Time: 15 minutes Total Time: 30 minutes


1 t. olive oil (I used more)
1 scant cup thinly sliced shallots  (my cup wasn't so scant, and it wasn't shallots, I used onions)
6 cloves garlic, sliced thinly
2 T bread crumbs
2 c. vegetable broth
1/3 c. dry white wine 
A few pinches freshly ground black pepper
A generous pinch of dried thyme
1 (16-oz) can chickpeas, drained and rinsed
1/4 c. capers with a little brine
3 T. freshly squeezed lemon juice
4 c. arugula


Heat olive oil in a large heavy-bottomed pan over medium heat.  Saute the shallots (or onions) for about 3 minutes, then add the garlic, and saute for an additional 2 or so minutes, until golden.  Add the breadcrumbs and toast them by constantly stirring for about 2 minutes.  They'll turn a few shades darker.

Add the vegetable broth, wine, salt, pepper, and thyme.  Bring the mixture to a rolling boil for about 7 minutes, or until it looks like the sauce has reduced by about half.  

Add the chickpeas and capers.  You can either leave them in long enough to just heat through, about 3 minutes, or for softer chickpeas, leave them in for about 7 minutes.  

Add the lemon juice, then turn off the heat. 

Nutritional Information Per Serving (1/4 Recipe):
Calories: 210
Total fat: 2 g
Total carb: 38 g
Fiber: 11 g
Protein:  13 g
Cholesterol: 0 g
Sodium:  440 mg
Vitamin A: 120%
Vitamin C: 90%
Calcium: 10%
Iron: 25%


Suvey Says:  I really liked this, and will make it again.  To me, artichokes and piccata go hand-in-hand, so I think next time I'll add some to the piccata in the last few minutes of cooking.