Recipe by Paula Bowman
Photography by James Tse
Food styling by Ian Muggridge
Prop styling by Lara McGraw
First published in Wish April 2007
food
Italian-Style Rapini with Chickpeas
Try this side with chicken, fish or mixed into cooked pasta.
Ingredients (SERVES 4)
| 2 tbsp | olive oil |
| 1 tbsp | unsalted butter |
| 1 | 19-oz can chickpeas, drained and rinsed |
| 1/2 tsp | kosher salt |
| 1/4 cup | finely chopped Spanish onion |
| 1 tsp | minced garlic |
| 1/2 tsp | red pepper flakes |
| 1/2 cup | dry white wine |
| 1 cup | vegetable broth or low-sodium chicken broth |
| 1 bunch | rapini*, stems trimmed, cut into 2-inch pieces |
| 1/4 tsp | lemon zest |
| Toasted fresh breadcrumbs to garnish (optional) |
Instructions
- Bring a large pot of salted water to a boil.
- Heat oil and butter in a large skillet over high heat. Add chickpeas and salt and sauté until they begin to turn golden in colour, about 5 minutes. Add next three ingredients, turn heat to medium and cook until onions are translucent, about 2 minutes.
- Return heat to high and deglaze with wine, cooking for 1 minute and scraping any flavourful brown bits from the bottom of the pan. Add broth and simmer until most of the liquid is reduced, about 10 minutes.
- Cook rapini in boiling water for 2 minutes. Remove rapini and drain thoroughly, pressing out as much liquid as possible using a wooden spoon.
- Transfer rapini to chickpea mixture, add lemon zest and toss to mix well. Sprinkle with toasted breadcrumbs and serve.
Nutritional information
Nutrients per serving: 376 calories, 14 g fat, 17 g protein, 44 g carbs, 10 g fibre. Excellent source of vitamins A and C, folate and iron.
Comment on "Italian-Style Rapini with Chickpeas"
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marie writes:
wonderful ...10plus...ideal for summer meal or side dish.
—posted May 5, 2007 at 10:17 a.m.
Alexandra writes:
Delicious and easy to prepare. So delicious you want a second serving! I think the toasted breadcrumbs make all the difference!
—posted August 2, 2007 at 4:03 p.m.
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