1 lb. broccoli or broccoli rabe, trimmed and cut into 2-inch pieces
1 T. olive oil
6 slices bacon, chopped
1 c. chopped onion
1/2 tsp. dried oregano
1/8 tsp. crushed red pepper
6 garlic cloves, thinly sliced
1 (15-oz.) can chickpeas, rinsed and drained
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
2 ozs. Parmigiano-Reggiano cheese
Instructions
Cook broccoli in large pot of boiling water 2 mins. or until crisp-tender; drain.
Heat large skillet over medium-high. Add oil; swirl to coat. Add bacon; saute 3 mins., stirring frequently. Stir in onion, oregano and red pepper; saute 4 mins. or until onion begins to soften, stirring occasionally. Add garlic; saute 30 seconds, stirring constantly.
Add chickpeas; saute 1 min. Stir in broccoli, salt and black pepper; cook 2 mins. or until thoroughly heated, tossing to combine.
Place about 1 1/2 c. on each of 4 plates; shave 1/2 ounce cheese evenly over each serving.
Serving
Suggestions
Yield- 4 servings
Originally Submitted
5/31/2013
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