Chickpeas with Broccoli Rabe and Bacon

Photo: José Picayo; Styling: Beverley Hyde

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 263
  • Fat: 10.3g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 0.9g
  • Protein: 16.8g
  • Carbohydrate: 27.5g
  • Fiber: 4g
  • Cholesterol: 20mg
  • Iron: 2.3mg
  • Sodium: 743mg
  • Calcium: 254mg

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.
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