Recipe: Chickpeas with Broccoli Rabe

Chickpeas with Broccoli Rabe
Source: Eating Well, October 1996
Makes about 4 cups, for 4 servings

1 pound broccoli rabe -- trimmed, washed and cut into 1-inch pieces
1 tablespoon olive oil
3 cloves garlic - peeled and thinly sliced
2 cups cooked chick peas
1/4 teaspoon red-pepper flakes
salt & freshly ground black pepper -- to taste

Bring a pot of salted water to a boil. Add the broccoli rabe and cook until almost tender, about 5 minutes. Drain well.

In a large skillet, heat oil over medium-low heat. Add garlic and stir until pale golden, about 1 minute. Stir in chickpeas, red-pepper flakes and 1/2 cup water. Simmer for 5 minutes, stirring occasionally.

Stir in the broccoli rabe and cook until tender, about 3 minutes. Season with salt and pepper. Serve hot or at room temperature.