Sauteed Rapini (Broccoli Raab) with Chickpeas

[Guest guest]

This is a favorite of mine.

Jack

 

Sauteed Rapini (Broccoli Raab) with Chickpeas

 

1 bunch rapini, young, tender

2 tbsps. olive oil

2 medium cloves garlic, minced

1 14 1/2 oz. can chickpeas, drained

1/2 tsp. crushed red chilies, or to taste

 

Cook rapini in a pot of boiling salted water about 5 minutes. Drain and set

aside and chop if you haven’t already. Sauté garlic in olive oil in a large

skillet, stirring often, until it becomes a light golden color. Add cooked

rapini and cook/stir to coat well with garlic an oil. Add drained chickpeas and

crushed chilies and continue to cook, stir until all is cooked through. Serve

hot. Serves 2.