Chickpeas with Broccoli Rabe and Bacon from Cooking Light Magazine
Fantastic recipe. The kids loved it for dinner, but not so much for leftovers, but I thought it was great two days in a row. I doubled the recipe and used half broccoli rabe (leafy!) and half broccolini (fave!) and it was really perfect. Ayla says chickpeas are “a little dry” for her taste. A bit of prep work, but once it starts cooking it goes pretty quick. Yum!
marg
February 20, 2010 at 10:04 pm
I agree with Ayla–what the heck is a chickpea, anyway?
Otherwise, this looks yummy!