Filed Under: Chickpeas, Rapini, Side

Italian-Style Rapini with Chickpeas

Try this side with chicken, fish or mixed into cooked pasta.

August 17th, 2017

Recipe, Paula Bowman
Food Styling, Ian Muggridge
Prop Styling, Lara McGraw

Rapini: Also known as broccoli rabe, these greens have a deliciously bitter flavour. Cook rapini as you would regular broccoli. However keep in mind it will cook faster.
Prep Time
15 minutes
Cook Time
20 minutes
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 can 19-oz can of chickpeas, drained and rinsed
  • 1/2 teaspoons kosher salt
  • 1/4 Cup finely chopped Spanish onion
  • 1 teaspoon minced garlic
  • 1/2 teaspoons red pepper flakes
  • 1/2 Cup dry white wine
  • 1 Cup vegetable broth or low-sodium chicken broth
  • 11 bunch rapini, stems trimmed, cut into 2-inch pieces
  • 1/4 teaspoons lemon zest
  • Toasted fresh breadcrumbs to garnish (optional)
  1. Bring a large pot of salted water to a boil.

  2. Heat oil and butter in a large skillet over high heat. Add chickpeas and salt and sauté until they begin to turn golden in colour, about 5 minutes.

  3. Add next three ingredients, turn heat to medium and cook until onions are translucent, about 2 minutes.

  4. Return heat to high and deglaze with wine, cooking for 1 minute and scraping any flavourful brown bits from the bottom of the pan.

  5. Add broth and simmer until most of the liquid is reduced, about 10 minutes.

  6. Cook rapini in boiling water for 2 minutes. Remove rapini and drain thoroughly, pressing out as much liquid as possible using a wooden spoon.

  7. Transfer rapini to chickpea mixture, add lemon zest and toss to mix well. Sprinkle with toasted breadcrumbs and serve.

Nutrients Per Serving

376 calories, 14 g fat, 17 g protein, 44 g carbs, 10 g fibre. Excellent source of vitamins A and C, folate and iron.

Italian-Style Rapini with Chickpeas
Photography James Tse

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