Chickpeas with Broccoli Raab and Bacon Recipe

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2 years ago, I came across a recipe for Chickpeas with Broccoli Raab and Bacon in the March, 2010 issue of Cooking Light Magazine. The photo was beautiful, and I suddenly found myself wanting to make it. Which was odd, because I was not a fan of broccoli. But The Handsome Husband and The Girl were. So I decided to give it a try.

Fast forward 2 years, and not only am I growing broccoli raab in the backyard, but we had a great harvest this past spring, and are just a few weeks away from a nice juice fall harvest of this magical green vegetable.

If you have never tried broccoli raab, you should. Even if it means paying $2.49 for 1 bunch of the leafy greens at your local farmer’s market this fall. Trust me, it will be money well spent.

Oh, and did I forget to mention this recipe involves bacon?

So what are you waiting for? Go make it!

Ingredients  Recipe Credit {slightly adapted}
1 pound broccoli raab, trimmed and cut into 2-inch pieces
1 tablespoon olive oil
6 slices bacon, chopped
1 cup chopped onion
1 teaspoon fresh oregano
1/8 teaspoon crushed red pepper
5 garlic cloves, sliced thin
1 {15-ounce} can garbanzo beans, rinsed and drained
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 ounces Parmesan cheese

Directions

1. Cook broccoli raab in a large pot of boiling water 2 minutes or until crisp-tender; drain and set aside.
2. Heat a large skillet over medium-high heat {I used a stir fry pan}. Add oil, then bacon; sauté 3 minutes, stirring frequently. Stir in onion, fresh oregano, and red pepper; sauté 3-4 minutes, stirring occasionally. Add garlic; sauté 30 seconds, stirring constantly. Add chickpeas; sauté 1 minute. Stir in broccoli raab, salt, and black pepper; cook 2 minutes or until thoroughly heated, tossing to combine. Serve with Parmesan cheese sprinkled over the top.

BACON shaped Adhesive Bandages ~ Amazon

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Comments

  1. I don’t think I have ever had broccoli raab. Will I like it? I love broccoli. Does it taste like broccoli? Do tell.

    • You will like it. I even like it. It’s not as beefy big like broccoli which I think is nice. Tastes like broccoli YES, but not as much. :)

      • Thanks – I’m down. Will have to try some. I have all the other ingredients so just need to find this…

        • Is whole paycheck open there yet? They would have it.

          • LOL @ whole paycheck. Not until Thanksgivingish. I can’t wait. I got a $25 Visa card for my birthday that I am holding on to for that place. Maybe I’ll be able to get 2 things – ha.

  2. I am growing broccoli raab in my backyard because of this very delicious recipe of yours. I’ve been using regular broccoli from my garden to make this dish. I can’t wait to use broccoli raab. Thank you for all the yummy recipes.

  3. So months ago when you first posted this recipe, after I got a bunch of broccoli raab in my reclaimed food boxes (score!!), I made this. OMG OMG OMG. Now it is top of my list for whenever I magically happen to find broccoli raab in my boxes. (despite its awesomeness, I am so chock full of free produce that I just can’t shell out the dollars for it in the store) Was very happy to learn it is just as great with the broccolini I got last week. ;)

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