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Christian Vegetarian Association Presents:
Take Heart!
Chickpea Piccata with Arugula and Creamed Potatoes

2 T oil
6 shallots, thinly sliced
¼ c bread crumbs
2 c vegetable broth
½ c white wine
Pinch pepper
1 tsp thyme
2 cans chick peas, drained
1 small jar capers, drained
1 T fresh lemon juice
1 small bag of small golden potatoes
Pinch Salt
Pinch Garlic salt
Pinch Pepper
3 T Margarine
3 T Nutritional yeast
¼ c almond milk
Heat oil, sauté shallot, garlic. Add bread crumbs and toast. Add broth and white wine. Season with pepper, thyme. Add chick peas and capers. Simmer until sauce thickens a little. Add Lemon. Separately, boil potatoes until fork tender. Drain. Cut potatoes, add salt, garlic salt, pepper, margarine, nutritional yeast and almond milk. Mash all ingredients into potatoes. Whip with a whisk. Place a dollop of potatoes in a shallow bowl, add a handful of arugula and then top with chick pea mixture.

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