Best 4 Olive Oil Braised Chickpeas And Broccoli Rabe Recipes
Embark on a culinary journey with a tantalizing main course that blends the Mediterranean spirit with the vibrant flavors of Italy. Olive Oil Braised Chickpeas and Broccoli Rabe is a delightful vegetarian dish that showcases the marriage of tender chickpeas, hearty broccoli rabe, aromatic herbs, and the exquisite touch of olive oil. This wholesome meal is not only a symphony of flavors but also a symphony of textures, offering a delightful contrast between the soft, pillowy chickpeas and the crisp, slightly bitter broccoli rabe.
Alongside this main course, the article presents a delightful collection of complementary recipes that elevate your dining experience. Discover the art of crafting Homemade Ricotta Cheese, a creamy and versatile ingredient that adds a touch of elegance to any dish. Learn the secrets of preparing a zesty Lemon Vinaigrette, a versatile dressing that enhances salads, roasted vegetables, and grilled meats with its bright and tangy flavor. And for a sweet ending, indulge in the delectable Chocolate Mousse, a rich and indulgent dessert that promises to satisfy your cravings.
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.
QUICK BRAISED BROCCOLI RABE
This is an example of a short braise, where the cooking liquid is not reduced to make a sauce. Many recipes call for broccoli rabe to be blanched and then sauteed to remove some of its bitterness, but if you prefer its natural taste, braising is a better option.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 7
Steps:
- Saute Garlic: Heat oil and garlic in a large straight-sided skillet over medium heat, stirring frequently, until garlic is sizzling and aromatic, but not browned, about 2 minutes.
- Braise Broccoli Rabe: Add broccoli rabe, zest, and 3/4 teaspoon salt, then use tongs to toss and coat in oil. Add stock and bring to a boil, then reduce heat to a simmer. Cover and cook until broccoli rabe is tender, 7 to 10 minutes.
- Serve: Transfer contents of pan (including liquid) to a serving bowl. Grind pepper over top and drizzle with olive oil and lemon juice. Serve immediately.
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
CHICKPEA AND BROCCOLI RABE SOUP
Provided by Alice Waters
Categories Soup/Stew Dinner Lunch Chickpea Fall Winter Broccoli Rabe Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes about 2 quarts
Number Of Ingredients 13
Steps:
- Heat a heavy-bottomed pot over medium heat. Add: 2 teaspoons olive oil 2 slices pancetta, chopped fine
- Cook for 3 minutes and then add: 1 large or 2 small carrots, peeled and diced 2 stalks celery, diced 1 onion, diced 4 oregano sprigs A pinch of dried chile flakes (optional)
- Cook, stirring now and then, until soft and lightly browned, about 12 minutes. Turn down the heat if the vegetables start to brown too quickly. When the vegetables are cooked, add: Salt 4 garlic cloves, chopped 2 cups cooked chickpeas
- Cook for a few minutes and pour in: 2 cups chickpea cooking liquid 2 cups chicken stock
- Bring to a boil and reduce to a simmer. Cook for 10 minutes.
- Meanwhile, trim off and discard the woody stems from: 1 bunch of broccoli rabe
- Wash and drain, chop coarsely, and add to the soup. Cook for another 10 minutes. Test a large rabe stem. If it is not tender, cook the soup a few more minutes. Taste for salt and adjust as needed. Serve garnished with: A drizzle of extra-virgin olive oil
Tips:
- Choose the right chickpeas: Dried chickpeas are best for this recipe, as they hold their shape better than canned chickpeas. If using dried chickpeas, be sure to soak them overnight before cooking.
- Use good quality olive oil: Olive oil is a key ingredient in this dish, so be sure to use a good quality oil that has a fruity flavor.
- Don't overcrowd the pan: When cooking the chickpeas and broccoli rabe, be sure to not overcrowd the pan. This will prevent the vegetables from cooking evenly.
- Season to taste: Be sure to taste the dish before serving and adjust the seasoning as needed.
Conclusion:
This olive oil braised chickpeas and broccoli rabe is a delicious and healthy dish that is perfect for a weeknight meal. It is packed with flavor and nutrients, and it is also very easy to make. So next time you're looking for a quick and easy dinner, give this recipe a try. You won't be disappointed!
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