Rapa di Broccoli con Ceci | Broccoli Rabe with Chickpeas

Rapini is the Italian word for broccoli rabe. This slightly bitter staple vegetable is so versatile. I have had Rapini in Southern Italy sautéed with spicy sausage served over Orecchiette, a pasta shaped like its name, “little ears.” In Northern Italy, I have enjoyed broccoli rabe and beans, pureed into a creamy, comforting Zuppa, soup. My favorite way to cook this Italian broccoli is with chickpeas and garlic, precisely the way I remember it from an olive oil tasting luncheon, (it was a FEAST!), we had at Podere Ricavo in Umbria. Frederico led the tasting, while his mother-in-law kept bringing out platters and bowls of Umbrian deliciousness. I like to add a lot of peperoncino, red chili flakes, to make this extra spicy. Pair with a bottle of Valente Emozione N. 1 100% Montonico.

Receipt Date: August 4, 2020

Difficulty: Easy

Measurements: Imperial (US)

See ingredients, directions and pairings.

Ingredients

1 pound Broccoli Rabe, trimmed and cleaned

1/4 cup EVOO

1 15-ounce Can of Chickpeas, drained and rinsed

1 Garlic Clove, minced

1/2 teaspoon Red Chili Pepper Flakes

Sea Salt and Pepper, to taste

Directions

Bring 4 cups of water to a boil in a large sauce pan. Add a pinch of sea salt and the broccoli rabe. Cook until tender, about 15 minutes. Drain the broccoli rabe and cut it into coarse pieces. Heat the EVOO in a sauce pan on medium. Add the garlic, stirring so it does not scorch. Once the garlic is golden brown, CAREFULLY add the broccoli rabe and the chickpeas. They will splatter because they are wet. Toss in a pinch of red chili pepper flakes and a pinch of sea salt. Cook for 5 minutes, stirring often. Serve immediately with a sprinkle of grated Pecorino cheese. Tip: This recipe is delicious served over al dente pasta to make it a meal.