Chickpeas with Broccoli Rabe and Bacon

Ingredients

• 1 pound broccoli rabe, trimmed and cut into 2-inch pieces
• 1 tablespoon olive oil
• 6 slices center-cut bacon, chopped
• 1 cup chopped onion
• 1/2 teaspoon dried oregano
• 1/8 teaspoon crushed red pepper
• 6 garlic cloves, thinly sliced
• 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 ounces Parmigiano-Reggiano cheese

Preparation

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