Photo: José Picayo; Styling: Beverley Hyde
4 servings

How to Make It

Step 1

Cook broccoli rabe in a large pot of boiling water 2 minutes or until crisp-tender; drain.

Step 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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Ratings & Reviews

mmoodywell's Review

January 27, 2013
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's Review

December 09, 2012
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.

PauletteinSC's Review

October 03, 2012
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.

EllenDeller's Review

December 17, 2011
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.

ShandelLynn's Review

August 29, 2011
Wonderful flavor. Used regular broccoli and pre-cooked bacon. Also yummy cold the next day!

CyclistFoodie's Review

August 27, 2010
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.

allcharleston's Review

August 13, 2010
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).

supermadchen's Review

August 01, 2010
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.

shannon9585's Review

June 02, 2010
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).

sma1978's Review

May 10, 2010
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.