August 17th, 2017
Recipe, Paula BowmanFood Styling, Ian Muggridge
Prop Styling, Lara McGraw
Bring a large pot of salted water to a boil.
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.
Add next three ingredients, turn heat to medium and cook until onions are translucent, about 2 minutes.
Return heat to high and deglaze with wine, cooking for 1 minute and scraping any flavourful brown bits from the bottom of the pan.
Add broth and simmer until most of the liquid is reduced, about 10 minutes.
Cook rapini in boiling water for 2 minutes. Remove rapini and drain thoroughly, pressing out as much liquid as possible using a wooden spoon.
Transfer rapini to chickpea mixture, add lemon zest and toss to mix well. Sprinkle with toasted breadcrumbs and serve.
376 calories, 14 g fat, 17 g protein, 44 g carbs, 10 g fibre. Excellent source of vitamins A and C, folate and iron.