1 tablespoon olive oil
1 cup sliced onions
6 cloves of garlic
2 tablespoons panko
2 cups vegetable broth
1/3 cup dry white wine or cooking sherry
pinch of dried thyme
1 16 ounce can chickpeas (drained and rinsed)
1/4 cup capers with brine
3 tablespoons lemon juice
4 cups arugula
mashed potatoes or cauliflower
In a large frying pan, sauté onions and garlic in oil over medium for 5 minutes. Add panko and stir constantly until browned, about 2 minutes.
Add vegetable broth and wine, pepper and thyme. Turn up heat boil, stirring constantly until the sauce reduces by 1/2.
Add the chickpeas and capers and heat through. Add the lemon and turn off heat.
Spoon mashed potatoes and cauliflower into a bowl. Top with a generous serving of arugula and ladle the picatta over it.