Best Olive Oil Braised Chickpeas And Broccoli Rabe Recipes

CHICKPEA AND BROCCOLI RABE SOUP

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

OLIVE OIL-BRAISED CHICKPEAS AND BROCCOLI RABE

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.