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Garlic Infused Broccoli Rabe and Chickpeas

Rated as 4 out of 5 Stars

"Great as an appetizer or a meal. I love broccoli rabe, so I usually do this as an entire meal. To add some variation to this meal, try cooking Italian sausage in a separate skillet then adding it to the mix when you add the chickpeas."
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30 m servings 444
Original recipe yields 4 servings (4 main dish servings)


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  1. Bring a large pot of heavily salted water to a boil. Add the broccoli rabe, and cook uncovered until the stems are tender, about 5 minutes. Drain in a colander.
  2. Meanwhile, heat the olive oil in a large skillet over medium-low heat. Stir in half of the garlic slices, and cook until browned, about 10 minutes. Remove and discard the garlic. Stir in the remaining garlic, then add the drained broccoli rabe. Sprinkle with red pepper flakes, and cook for 5 minutes. Stir in the garbanzo beans, and continue to cook and stir until the beans are hot. Season to taste with salt and black pepper before serving.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 444 calories; 38.3 20.2 5.8 0 227 Full nutrition

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Read all reviews 5
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Least positive

This was just OK! I was the only one out of five people who liked this. The two kids might have liked it if it wasnt too spicy for them.I made it exactly as written. It uses way too much oil. If...

Chickpeas were too hard for this dish ... I prefer white beans

It was great! I’d maybe use a little less oil. Other than that, yum. The next day, we chopped up greens more and added the dish to a miso soup broth with orzo pasta and it was delicious!

I loved it!

This really is a very good recipe. I wanted something to do with leftover broccoli rabe and chickpeas, but different than the usual pasta dish. This is it! I read the other two reviews and CNM C...