This is a dish that's very easy to make, doesn't take much time. (Broccoli takes a bit more time than Broccoli Rabe just because you have to trim the skins off of the broccoli stems, but we're talking only a matter of minutes.)
The following recipe serves two and can be the main dish with bread (or toast) as a side. If serving with other food items, then this would probably be enough for four people.
INGREDIENTS
At least 1 cup extra-virgin olive oil. More if Rob will be eating.
A minimum of 6 garlic cloves, peeled
A couple of teaspoons of dried Rosemary
A couple of teaspoons of fennel seeds
½ teaspoon dried chile flakes
1 bunch broccoli rabe (about 1 pound), woody stems trimmed (Although I've made this with broccoli before, too, and it came out just fine. Cut the tough skin off of the broccoli stems.
1 (15-ounce) can chickpeas, drained and rinsed
salt and black pepper
PREPARATION
Heat the oven to 375 degrees. In a large ovenproof skillet or Dutch oven over medium heat, combine the oil, garlic, rosemary, fennel seeds and chile flakes. Cook until the mixture is fragrant and the garlic is golden, 3 to 5 minutes.
Turn off the heat, then add the rabe and toss until coated in oil. Scatter the chickpeas around the rabe and stir to coat in oil. Season generously with salt and pepper.
Cover with a lid or foil and bake for about 40 minutes, until the chickpeas are soft and crispy in parts and the broccoli rabe is tender, but the stems are not mushy.
Let cool slightly.
Serve with bread. (Toast or crusty bread both work well.)
This recipe was taken from the New York Times cooking section -- Olive Oil-Braised Chickpeas and Broccoli Rabe, by Ali Slagle.
The following recipe serves two and can be the main dish with bread (or toast) as a side. If serving with other food items, then this would probably be enough for four people.
INGREDIENTS
At least 1 cup extra-virgin olive oil. More if Rob will be eating.
A minimum of 6 garlic cloves, peeled
A couple of teaspoons of dried Rosemary
A couple of teaspoons of fennel seeds
½ teaspoon dried chile flakes
1 bunch broccoli rabe (about 1 pound), woody stems trimmed (Although I've made this with broccoli before, too, and it came out just fine. Cut the tough skin off of the broccoli stems.
1 (15-ounce) can chickpeas, drained and rinsed
salt and black pepper
PREPARATION
Heat the oven to 375 degrees. In a large ovenproof skillet or Dutch oven over medium heat, combine the oil, garlic, rosemary, fennel seeds and chile flakes. Cook until the mixture is fragrant and the garlic is golden, 3 to 5 minutes.
Turn off the heat, then add the rabe and toss until coated in oil. Scatter the chickpeas around the rabe and stir to coat in oil. Season generously with salt and pepper.
Cover with a lid or foil and bake for about 40 minutes, until the chickpeas are soft and crispy in parts and the broccoli rabe is tender, but the stems are not mushy.
Let cool slightly.
Serve with bread. (Toast or crusty bread both work well.)
This recipe was taken from the New York Times cooking section -- Olive Oil-Braised Chickpeas and Broccoli Rabe, by Ali Slagle.
