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Chickpeas With Broccoli Rabe

beans & legumes, main dishes, vegetarian

1 pound broccoli rabe; trimmed,
--washed & cut into 1-inch pieces
1 tablespoon olive oil
3 cloves garlic; peeled
--and thinly sliced
2 cups cooked chick peas
1/4 teaspoon red-pepper flakes
salt & freshly ground black pepper; to taste

1. Bring a pot of salted water to a boil. Add the broccoli rabe and cook until almost tender, about 5 minutes. Drain well.

2. In a large skillet, heat oil over medium-low heat. Add garlic and stir until pale golden, about 1 minute. Stir in chickpeas, red-pepper flakes and 1/2 cup water. Simmer for 5 minutes, stirring occasionally.

3. Stir in the broccoli rabe and cook until tender, about 3 minutes. Season with salt and pepper. Serve hot or at room temperature.

Makes about 4 cups, for 4 servings.

175 calories per serving: 9 grams protein, 6 grams fat (0.8 gram saturated fat), 25 grams carbohydrate; 485 mg sodium; 0 mg cholesterol; 9 grams fiber.

Busted by: Gail Shermeyer <>

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Contributor: Eating Well, October 1996

Yield: 4 servings

Preparation Time: 0:00

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