Rapini and Chickpeas in Broth

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With everything going on right now I’m leaning into frugal and simple meals. It’s not too much of a stretch from normal for us, but I’m trying to be more mindful of my grocery trips to save on gas, and do some actual meal planning.

I’m extending that diligence to my blog. This recipe actually came from ingredients I already had in my fridge and pantry. While I don’t always have rapini (or broccoli rabe) on hand, it’s one of my favorite vegetables, and now is the time of year it’s easier to find. I almost always buy some when I do see it.

Rapini is a leafy vegetable with thin stalks and small, flowering ends. It has a slight bitterness to it that is complemented well by lemon and olive oil. It’s stalks can be a bit fiberous so I recommend not leaving the pieces too large. My favorite way to have rapini is roasted until crispy with garlic, chili flake, and olive oil, and drizzled with lemon. This plays on those same flavors, but makes it a full meal.

This would also be delicious with kale if you can’t find the rapini, but I would simmer the kale for a bit longer. This is satisfying on its own but it’s great with crusty bread. It can also be served over rice or another grain. Alternatively, toss in some al dente pasta when it’s nearly done. Garnish it with pecorino or parmesan cheese if you’d like.

Rapini and Chickpeas with Broth (serves 2)

  • 1 bunch rapini
  • 2 oz olive oil
  • 4 cloves garlic
  • 1 can chickpeas, drained, or 1.5-2 cups cooked chickpeas or beans
  • 2 cups of chicken stock, veg stock, or bean liquid if using homemade beans
  • 1/2 tsp Aleppo pepper or 1/4 tsp crushed red pepper
  • 1-2T lemon juice
  • Kosher salt
  • Black pepper
  • Optional: grated parmesan or pecorino
  1. Cut rapini into bite-sized pieces. Meanwhile warm pot over medium heat. Add the olive oil and warm. Thinly slice garlic and sweat the garlic, turning the heat down to medium-low.
  2. Add the rapini and sweat for a few minutes until it starts to wilt. Add the broth, chickpeas, and Aleppo pepper. Season with salt and pepper.
  3. Simmer for about five minutes until the rapini is tender, but still vibrant.
  4. Remove from heat. Drizzle with lemon juice. Taste, and add more lemon juice or salt as needed. Serve immediately. Garnish with cheese or more chili flake if desired.

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