Garlic Infused Broccoli Rabe and Chickpeas

Garlic Infused Broccoli Rabe and Chickpeas

tomn 0

"Great as an appetizer or a meal. I love broccoli rabe, so I usually do this as an entire meal. To add some variation to this meal, try cooking Italian sausage in a separate skillet then adding it to the mix when you add the chickpeas."

Ingredients 30 m {{adjustedServings}} servings 444 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 444 kcal
  • 22%
  • Fat:
  • 38.3 g
  • 59%
  • Carbs:
  • 20.2g
  • 7%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 227 mg
  • 9%

Based on a 2,000 calorie diet

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  • Prep

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  1. Bring a large pot of heavily salted water to a boil. Add the broccoli rabe, and cook uncovered until the stems are tender, about 5 minutes. Drain in a colander.
  2. Meanwhile, heat the olive oil in a large skillet over medium-low heat. Stir in half of the garlic slices, and cook until browned, about 10 minutes. Remove and discard the garlic. Stir in the remaining garlic, then add the drained broccoli rabe. Sprinkle with red pepper flakes, and cook for 5 minutes. Stir in the garbanzo beans, and continue to cook and stir until the beans are hot. Season to taste with salt and black pepper before serving.
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Reviews 3

  1. 4 Ratings


This was just OK! I was the only one out of five people who liked this. The two kids might have liked it if it wasnt too spicy for them.I made it exactly as written. It uses way too much oil. If I make this again I will probably cut the oil in half to 1/3 cup and skip the first browning of garlic step as I didnt feel it did anything. I would just add all 3 cloves of garlic at the same time as I add the broccoli rabe. As far as the flavor it really seemed to be missing something like 1 tsp of italian seasoning. If I make this again I will rerate it.


Chickpeas were too hard for this dish ... I prefer white beans

Buckwheat Queen

This really is a very good recipe. I wanted something to do with leftover broccoli rabe and chickpeas, but different than the usual pasta dish. This is it! I read the other two reviews and CNM Catering is right, this recipe calls for too much oil. I looked at the submitter's original recipe and it requires only 6 Tbsp of oil. So the five stars is for the original version. I asked around the Buzz and a bunch of cooked broccoli rabe is about 450 grams and a 15 oz. can of garbanzo beans weighs about 8 oz give or take. So I made it using the original amount of oil (6 Tbsp) and it came out crsip and delicious. Make sure you drain the broccoli very well because mine got a bit soupy and I had to cook it off which over-cooked my broccoli. The amount of hot peppers depends on your liking but a kick is necesary. I topped with parmigiano reggaino. Typically served with sausage it also goes well with veal, pork or lamb chops. Thank you Tomn for submitting this tasty dish.