Best Chickpea And Broccoli Rabe Soup Recipes

OLIVE OIL-BRAISED CHICKPEAS AND BROCCOLI RABE

Olive Oil-Braised Chickpeas and Broccoli Rabe image

Braising in a pool of olive oil can turn tough ingredients creamy and luxurious without any of your attention. Canned chickpeas turn buttery-soft, and broccoli rabe's bitterness succumbs to an oil seasoned with garlic, rosemary, chile and fennel seeds. Speaking of that oil, it's as much a reason to braise as the silky chickpeas and rabe themselves. Soak it all up with crusty bread, or ladle it over pasta, yogurt, feta or mozzarella. The underpinnings of this recipe - chickpeas, vegetables, olive oil and seasonings - also make it great to riff on. Consider simmering chickpeas and olive oil with carrots, harissa and black olives; cherry tomatoes, thyme and lemon slices; or potatoes, shallots and cumin seeds.

Provided by Ali Slagle

Categories dinner, for two, weekday, weeknight, beans, vegetables, main course, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 cup extra-virgin olive oil
6 garlic cloves, peeled and smashed
1 rosemary sprig
1 teaspoon fennel seeds
1/2 teaspoon dried chile flakes
1 bunch broccoli rabe (about 1 pound), woody stems trimmed
1 (15-ounce) can chickpeas, drained and rinsed
Kosher salt and black pepper
Crusty bread, for serving

Steps:

Heat the oven to 375 degrees. In a large ovenproof skillet or Dutch oven over medium heat, combine the oil, garlic, rosemary, fennel seeds and chile flakes. Cook until the mixture is fragrant and the garlic is golden, 3 to 5 minutes.
Turn off the heat, then add the rabe and toss until coated in oil. Scatter the chickpeas around the rabe and stir to coat in oil. Season generously with salt and pepper.
Cover with a lid or foil and bake for about 40 minutes, until the chickpeas are soft and crispy in parts and the broccoli rabe is tender, but the stems are not mushy.
Let cool slightly. Before serving, remove the rosemary and season to taste with salt and pepper. Serve with crusty bread for mopping up the seasoned oil.

Nutrition Facts : @context http, Calories 663, UnsaturatedFat 47 grams, Carbohydrate 30 grams, Fat 58 grams, Fiber 11 grams, Protein 12 grams, SaturatedFat 8 grams, Sodium 654 milligrams, Sugar 5 grams

CHICKPEA AND BROCCOLI RABE SOUP

Chickpea and Broccoli Rabe Soup image

Provided by Alice Waters

Categories Soup/Stew Dinner Lunch Chickpea Fall Winter Broccoli Rabe Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes about 2 quarts

Number Of Ingredients 13

Ingredients

2 teaspoons olive oil
2 slices pancetta, chopped fine
1 large or 2 small carrots, peeled and diced
2 celery stalks, diced
4 oregano sprigs
A pinch of dried chile flakes (optional)
Salt
4 garlic cloves, chopped
2 cups cooked chickpeas
2 cups chickpea cooking liquid
2 cups chicken stock
1 bunch of broccoli rabe
A drizzle of extra-virgin olive oil

Steps:

Heat a heavy-bottomed pot over medium heat. Add: 2 teaspoons olive oil 2 slices pancetta, chopped fine
Cook for 3 minutes and then add: 1 large or 2 small carrots, peeled and diced 2 stalks celery, diced 1 onion, diced 4 oregano sprigs A pinch of dried chile flakes (optional)
Cook, stirring now and then, until soft and lightly browned, about 12 minutes. Turn down the heat if the vegetables start to brown too quickly. When the vegetables are cooked, add: Salt 4 garlic cloves, chopped 2 cups cooked chickpeas
Cook for a few minutes and pour in: 2 cups chickpea cooking liquid 2 cups chicken stock
Bring to a boil and reduce to a simmer. Cook for 10 minutes.
Meanwhile, trim off and discard the woody stems from: 1 bunch of broccoli rabe
Wash and drain, chop coarsely, and add to the soup. Cook for another 10 minutes. Test a large rabe stem. If it is not tender, cook the soup a few more minutes. Taste for salt and adjust as needed. Serve garnished with: A drizzle of extra-virgin olive oil