Rating: 4.5 stars
23 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 3
  • 5 star values: 17
David Bonom
Recipe by Cooking Light March 2010

Gallery

José Picayo; Styling: Beverley Hyde

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

263 calories; fat 10.3g; saturated fat 3.8g; mono fat 3.8g; poly fat 0.9g; protein 16.8g; carbohydrates 27.5g; fiber 4g; cholesterol 20mg; iron 2.3mg; sodium 743mg; calcium 254mg.
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