Garlic Infused Broccoli Rabe and Chickpeas
Ingredients30 m servings 444
- 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.
- 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.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 444 calories; 38.3 20.2 5.8 0 227 Full nutrition
ReviewsRead all reviews 5
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...
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!