Rapini & Chickpeas
Rapini and chickpeas are a great combination that you probably never thought of before. Its super easy to make and you can pack in as much flavor with spices as you want, the more the better. Try it and you will always come back to it!
- 1 bunch of rapini (see Editor's Comment)
- 1 can of chickpeas, rinsed and drained
- 1 clove of garlic
- extra virgin olive oil
- hot chili peppers to taste
- sea salt to taste
- Wash and cut rapini into 3-inch lengths.
- In a large pot sauté rapini with garlic, hot peppers and olive oil.
- Cover and cook until liquid is absorbed. Do not overcook.
- Turn heat off and add the chickpeas.
- Stir and place into bowl for serving.
Add small cubes of rice mozzarella to the mixture while warm and let it melt.
Rapini is similar to broccoli, and its stems and flower heads are cooked just as you would broccoli. Rapini's leaves are similar to turnip greens. The greens have a pungent, bitter flavor and are used in Italian and Chinese cooking. Rapini is also called Broccoli Raab (or Rabe), turnip broccoli, Italian turnip, Choi Sum and Chinese Flowering Cabbage. It is a good source of vitamins A, C, and K, as well as potassium.