04 Feb

Food Blog Friday: Chick-picata

It is Food Blog Friday!

This week’s recipe was another hit: Post Punk Kitchen’s Chickpea Picata

I love the lemony tartness of chicken and veal picata so I was excited to make this vegan version, particularly since the recipe didn’t call for tempeh or seitan or any other meat poser.

I followed the recipe pretty closely only substituting sweet onion for shallots and sweet sparkling wine (it’s all I had in the fridge) for dry white wine. I also used a BIG bunch of fresh thyme instead of a little pinch of dried– I really, really like thyme.

The aromas in my kitchen from the garlic, onion, and wine were absolutely amazing. I was so stoked to dig in to meal. I definitely “tasted” the sauce a lot while it was cooking. You know, to make sure the flavours were spot on and everything.

The recipe recommends serving over mashed potatoes and arugula. I passed on the ‘taters and stuck with just fresh mixed greens.

I liked the detailed directions in this recipe and the fact that it came together so quickly and easily. I didn’t find myself questioning what temperature? how do I serve this? what do I do now? I also like that there are nutrition facts to go along with it. Score!

The end result of the chick-picata was delicious. I am definitely going to be making this again!

So I give this recipe…

3 Spoons!

Find the recipe for PPK Chickpea Picata here.

Addendum: When Matt read this post he said. “Three spoons? I would’ve given it two.” I probed him as to why and the best he could do was that he prefers the traditional recipe. You know, the one with meat. So, if you’re expecting this chickpea version to be as awesome as picata made with chicken or veal, I’ll be honest, it’s not. But setting your memories of meat picatas aside for a minute you’ll see that this is a very flavourful and tasty chickpea dish.

Food Blog Friday recipes are ranked on the scale of 0-3 spoons

0 spoons – That was fucking horrendous
1 spoon  –  I doubt I’ll be making that again
2 spoons – I’ll probably make that again with some tweaks
3 spoons – That was perfect

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13 thoughts on “Food Blog Friday: Chick-picata

  1. That looks really really good! I checked out that website and it’s really neat! I’d never heard of them before. Ironically enough, I have all of those ingredients in my house now. I may just make this tonight…

  2. Thanks for the review! I always get nervous using wine in recipes, probably the recipe never turns out right when I do! I did take advice that you should use a wine you like to eat, maybe that’s where I’ve gone wrong. Definitely like that this is a vegan recipe without faux meat!

  3. “setting your memories of meat picatas aside” – too funny! I had Indian food last night, although nothing involving chickpeas, and I really found the vegetarian stuff just happened to be tastier than the meat stuff. I think when a dish starts out vegetarian (like aloo gobi), instead of being a vegetarian make-over, it tastes better, if that makes sense. And I love chana masala!

  4. I love these food blog Friday posts.

    This sounds wonderful. I know Veganomicon has a recipe for chickpea cutlets that I bet would work really well with this sauce (particularly for Matt who prefers the omnivorous version.)

    I might just make this sometime soon!

  5. those chick peas look good. i have a weird relationship with chick peas. i hate the smell of dried chick peas when they are cooking. i also hate the smell of them when you first open the can. but i love hummus and i think chick peas taste good. go figure.

  6. haha, Nick would probably give this “1 spoon” because he hates chickpeas. I don’t know that they are my favorite legume either, but I like them if they are incorporated into a tasty dish, which this one sounds like, for sure. Thanks for the recipe!

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