Chickpeas with Broccoli Rabe and Bacon

Chickpeas with Broccoli Rabe and Bacon
Photo by José Picayo


  • 6 slices center-cut bacon, chopped
  • ½ teaspoon dried oregano
  • 1 cup chopped onion
  • 1 pound broccoli rabe, trimmed and cut into 2-inch pieces
  • ¼ teaspoon freshly ground black pepper
  • 1/8 teaspoon crushed red pepper
  • 2 ounces Parmigiano-Reggiano cheese
  • + 4 more ingredients
    • 1 tablespoon olive oil
    • 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
    • ¼ teaspoon salt
    • 6 garlic cloves, thinly sliced

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

View full recipe at My Recipes


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