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Chickpeas with Broccoli Rabe and Bacon

Recipe type: Side



1 pound
Broccoli Rabe (trimmed and cut into 2 in. pieces)
1 cup
Onion (chopped)
1⁄2 teaspoon
Dried Leaf Oregano
1⁄8 teaspoon
Crushed Red Pepper
6 cloves
Garlic (thinly sliced)
15 ounces
Can Chickpeas (rinsed and drained)
1⁄4 teaspoon
1⁄4 teaspoon
Black Peppercorns


Cook the broccoli rabe in a large pot of boiling water for 2 minutes, until crisp-tender; drain. Head a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add bacon to the pan and sauté for 3 minutes, or until crisp. Add onion, oregano and red pepper, sautéing for another 30 seconds, stirring constantly. Add chickpeas and sauté for 1 minute. Stir in broccoli rabe, salt and black pepper; cook 2 more minutes, or until thoroughly heated, tossing to combine. Place about 1 1/2 cups chickpea mixture on each of 4 plates; shave 1/2ounce of cheese evenly over each serving.