Chickpeas with Broccoli Rabe and Bacon

  • sma1978 Posted: 05/10/10
    Worthy of a Special Occasion

    I would give it 3.5 stars if I could. A previous reviewer mentioned that it says to use already cooked bacon but I don't see that in the recipe. I think the recipe would be better if the bacon was already cooked, bacon grease wiped out, and olive oil used. I cooked everything a bit longer than suggested because the bacon wasn't getting crisp enough and I omitted the olive oil because of the bacon grease. I think without the bacon grease, the bacon flavor wouldn't be as overwhelming. Or I might use pancetta next time. Pretty good meal - I'm sure I'll make it again but it won't be a regular.

  • amummert Posted: 03/31/10
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    This recipe turned out to be quite delicious. The leftovers will be great for lunch this week! I used brocollini instead of brocolli rabe (too bitter for me) which I steamed ahead of time. I fried the bacon ahead of time and threw the bacon grease away (the 1 Tbsp of olive oil was plenty of oil). I also used fresh oregano and doubled the amount of red pepper flakes since I like spice. The result was spicy and flavorful. I had a crusty kalamata olive rosemary roll on the side.

  • allcharleston Posted: 08/13/10
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    This recipe was good and I will make it again, but I will change things next time. I used broccoli instead of broccoli rabe and that switch worked out fine. However, I found the overall dish WAY too greasy, and it looks like I'm not alone on that. Next time I am not going to use any oil (I thought the oil might be necessary in order to cover all the other ingredients with some flavor, but it's really not). The fat rendered from six pieces of bacon is plenty! I would also consider doubling the chickpeas, just because I love them. I think this will become a 5-star standby for my family once I cut some of the grease (not that my husband was complaining).

  • bostonsmaman Posted: 03/16/10
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    The directions say to use already-cooked bacon, so I took it to mean that they didn't want the bacon drippings in the pan, so I wiped it clean before adding the olive oil to saute the onions. It was outstanding--savory, umame, spicy (I tripled the red pepper flakes), rich and a great side dish. It was too rich & not filling enough to stand alone as a main course. This dish would go great with a firmer-fleshed fish (tilapia/halibut), but we chose chicken breasts. Can't wait to make again.

  • Jessie123 Posted: 03/10/10
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    Really good dish. Used baby broccoli because I couldn't find the Rabe and I used fresh oregano instead of dried. It was a really easy and delicious dish.

  • shannon9585 Posted: 06/02/10
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    This recipe turned out better than I expected. I wanted to make it just to use up some chickpeas I had, but it was a big hit! I used two cans of chickpeas instead of just the one called for to make it more substantial. I'd suggest cooking the bacon alone first and then adding the other ingredients only after the bacon has crisped up. We served this as a side dish and had about 8 servings. I'm not sure if this is meant to be served hot, room-temp or cold. I tried it all 3 ways (hot when it was just done cooking, served room-temp with our meal, and cold leftover from the fridge) and I think it was best at warm to room-temp (not so great cold because of the bacon).

  • Lechatnoir Posted: 02/17/10
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    I cook just for one and wasn't sure how many leftovers I wanted so I cut the recipe in half (but still used the full can of chickpeas). I will definitely make this again full sized! I had half the ingredients already and only spent about five bucks on the rest. I just bought 3 slices of bacon from the meat counter in the grocery store and so didn't have any messy packaging to deal with. Doubled the spices since I love red pepper. Great for a vegetarian dinner and lunch leftovers!

  • Saecca Posted: 03/07/10
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    Super Super GOOD!! I try to cook at least two vegetarian meals a week, and this recipe will go in my monthly cycle. I used Turkey Bacon, but did everything else "as is." The slightly bitter broccoli rabe and the smoky bacon...mmm. And it is even better the next day!

  • 8stringfan Posted: 03/11/10
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    I thought I'd really like this dish, but it just didn't do much of anything for me. First off, frying six strips of chopped bacon (in olive oil!) produces a LOT of bacon grease. Maybe I've just been cooking “light” dishes for too long, but it resulted in a very greasy meal. It also left me wondering how in the world this could be a light dish and whether the calorie count is really accurate. Serving sizes also seemed a bit short. The recipe suggests it will produce six cups of food, but I found it to be more like four cups, and although heavy and hearty, a cup a person ain’t much of a meal. Flavor-wise I just thought the dish tasted salty (and bacon-y), without much else in the way of a flavor profile. All told, from the beginning of prep to cleaning the last dish and putting away the leftovers, this meal took about 45 minutes, which was nice, and it was a fairly cheap meal as well. However, the unappealing greasiness and over overpoweringly salty flavor will keep me from making this again, or recommending it to anyone else.

  • kaesha Posted: 03/23/10
    Worthy of a Special Occasion

    My husband and I really loved this dish! I didn't fry the bacon in oil (I didn't really see the point), and used a lean, naturally smoked bacon that produced little grease. Great flavours!

  • cclaybrook Posted: 04/12/10
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    Delish - have just made it the second time. My husband and I LOVE it. I used turkey bacon instead of regular and did not add cheese. I've been bringing it to work for lunches.

  • AriaVagabond Posted: 03/16/10
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    This recipe has some great flavors. My grocery store didn't have broccoli rabe, so I used kale instead. I also used a combo of onion and shallot. It tastes great, and it was a quick one-pot dish!

  • eberlem Posted: 03/15/10
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    Great recipe. I doubled the crushed red pepper because we like spicy food. I did not use the olive oil as there was enough fat in the bacon. Next time I will either use pancetta bacon and oil or cook the bacon in the microwave and use the oil. Very, very delicious!

  • bookgirll66 Posted: 02/19/10
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    This was easy and really flavorful. I used broccolini instead of broccoli rabe because that is what I had and I chopped the broccolini a little smaller than they suggested. Also, I didn't add the olive oil, the bacon grease was plenty.

  • JerseyDevil Posted: 02/26/10
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    OMG! Easy and delicious. I'm not a big rapini fan but this dish has converted me. Made it ahead of time to reheat for dinner and couldn't wait--had to sample some right out of the pan. (I even forgot to top with cheese.) [I used beef bacon due to pork allergies at home.] Awesome!

  • marvelanne Posted: 04/03/10
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    My husband LOVES rapini and we both LOVED this recipe. I added a splash of red wine vinegar at the end because our broccoli rabe did not seem as intense this time, but otherwise I made it as written, with maybe a little more rapini than called for. Not greasy, not too rich, PERFECTLY delicious. I can't wait to make it for guests.

  • supermadchen Posted: 08/01/10
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    Loved this! Made some changes based on personal cooking preferences and what I had on hand: Used broccoli instead of broccoli rabe, steamed broccoli instead of boiling, omitted olive oil, drained some of the fat from the bacon before adding the onions, once I added the onions I put a lid on it to help them wilt and caramelize, went easy on the red pepper flakes, and omitted the black pepper.

  • CyclistFoodie Posted: 08/27/10
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    My husband and I loved this recipe. We modified it to make it vegetarian, leaving the bacon and bacon grease out. Instead of bacon, we used smoky-flavored tempeh available at our local market, and started by sauteeing the tempeh in some olive oil until lightly browned, then crumbling it. We then basically followed the rest of the recipe as written. It was incredibly delicious! I will definitely make it again, with and without tempeh. Great combination of flavors.

  • ShandelLynn Posted: 08/29/11
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    Wonderful flavor. Used regular broccoli and pre-cooked bacon. Also yummy cold the next day!

  • EllenDeller Posted: 12/17/11
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    Very good, but absolutely no need for that olive oil. I use Arkansas Bacon, which is lean shoulder meat more like Canadian bacon. It leaves only a little bit of dripping after it has been cooked, but in a heavy black iron skillet, that teaspoon or so of dripping was all that was needed. If I were using regular bacon, I'd drain all but 1 tsp. and forget about extra oil. At 120 calories per TB, who needs it? Added a simple salad of arugula, sliced orange, and red onion shavings for a great dinner.

  • PauletteinSC Posted: 10/03/12
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    This was okay. I used turkey bacon and steamed broccoli. I actually needed the olive oil because it was too try without it. It seems the longer I ate it, the more I liked it. I will have the leftovers for lunch. I think the main problem is that I'm not a big fan of chick peas. But it was a nice change from more traditional recipes.

  • mmoodywell Posted: 01/27/13
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    Quick, easy and delicious! It doesn't even need the bacon. I like topping it with a fried egg and some sarracha chile sauce.

  • bellisimo Posted: 12/09/12
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    I added leftover flank steak, sliced, and I used navy beans because I didn't have garbanzo. Very easy and good for a weeknight meal.

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