Best 4 Olive Oil Braised Chickpeas And Broccoli Rabe Recipes
In the realm of culinary delights, "Olive Oil Braised Chickpeas and Broccoli Rabe" stands as a testament to the harmonious marriage of simple, wholesome ingredients and masterful cooking techniques. This delectable dish embodies the essence of Mediterranean cuisine, where the vibrant flavors of the sun-kissed Mediterranean Sea converge to create a symphony of taste. As you embark on this culinary journey, you will discover the secrets to transforming humble chickpeas and broccoli rabe into an extraordinary dish that will tantalize your taste buds and leave you craving for more.
Let's cook with our recipes!
OLIVE OIL-BRAISED CHICKPEAS AND BROCCOLI RABE
Braising in a pool of olive oil can turn tough ingredients creamy and luxurious without any of your attention. Canned chickpeas turn buttery-soft, and broccoli rabe's bitterness succumbs to an oil seasoned with garlic, rosemary, chile and fennel seeds. Speaking of that oil, it's as much a reason to braise as the silky chickpeas and rabe themselves. Soak it all up with crusty bread, or ladle it over pasta, yogurt, feta or mozzarella. The underpinnings of this recipe - chickpeas, vegetables, olive oil and seasonings - also make it great to riff on. Consider simmering chickpeas and olive oil with carrots, harissa and black olives; cherry tomatoes, thyme and lemon slices; or potatoes, shallots and cumin seeds.
Provided by Ali Slagle
Categories dinner, for two, weekday, weeknight, beans, vegetables, main course, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- 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. Before serving, remove the rosemary and season to taste with salt and pepper. Serve with crusty bread for mopping up the seasoned oil.
Nutrition Facts : @context http, Calories 663, UnsaturatedFat 47 grams, Carbohydrate 30 grams, Fat 58 grams, Fiber 11 grams, Protein 12 grams, SaturatedFat 8 grams, Sodium 654 milligrams, Sugar 5 grams
BROCCOLI RABE WITH OLIVE OIL AND GARLIC
Steps:
- Fill a large wide saucepan with water; heat to boiling. Add the broccoli rabe and salt ; boil until tender, 6 to 8 minutes. Drain immediately. Wipe the pan dry. Add the oil, garlic and red pepper flakes to the saucepan. Heat over low heat, stirring, until warmed and garlic begins to sizzle, about 5 minutes. Stir the broccoli rabe into the warm oil to coat. Serve at once.
BRAISED BROCCOLI WITH CHICKPEAS AND OLIVES
Broccoli braised with olives and chickpeas gets bursts of flavor from pickled sweet cherry peppers.
Provided by Food Network Kitchen
Time 25m
Yield 4-6
Number Of Ingredients 8
Steps:
- Put the broccoli, chickpeas, olives and olive brine, oil, cherry peppers, garlic, 1 1/2 cups of water and salt to taste in a large, wide saucepan. Bring to a simmer, cover and cook over medium-low heat until tender, 12 to 15 minutes. Top with the toasted panko.
BRAISED BROCCOLI RABE
Braising and putting enough garlic on broccoli rabe makes for a tasty side dish for Italian meals.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 10m
Number Of Ingredients 6
Steps:
- In a large pot, heat oil over medium-high. Add garlic and cook until fragrant, 30 seconds. Add broccoli rabe, broth, and red-pepper flakes and season with salt. Bring to a boil. Cover, reduce heat to medium-low, and cook until crisp-tender, 3 to 5 minutes.
Nutrition Facts : Calories 68 g, Fat 4 g, Protein 4 g, SaturatedFat 1 g
Tips:
- Use top-quality ingredients. Fresh, flavorful ingredients will make a big difference in the final dish.
- Don't overcrowd the pan. If you add too many chickpeas and broccoli rabe to the pan, they won't cook evenly.
- Cook the chickpeas and broccoli rabe until they are tender. You should be able to easily pierce them with a fork.
- Add the lemon juice and zest at the end of cooking. This will help to brighten the flavors of the dish.
- Serve the dish immediately. This is a great dish to serve with rice, quinoa, or bread.
Conclusion:
Olive oil braised chickpeas and broccoli rabe is a delicious, healthy, and easy-to-make dish. It's a great way to enjoy these two nutritious vegetables. The chickpeas provide a good source of protein and fiber, while the broccoli rabe is a good source of vitamins A, C, and K. This dish is also a good source of antioxidants, which can help to protect your cells from damage. Overall, olive oil braised chickpeas and broccoli rabe is a great dish to add to your healthy eating repertoire.
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