This luxurious, fuss-free dish has such depth of flavor and seriously, is so easy to put together. 10 minutes or so of prep, and then you just leave it in the oven to do its thing for 40 more, while you prepare the rest of your meal, entertain guests, watch the news… I’ve made a few small adjustments to suit our tastes, but the wonderful NYTCooking version by Ali Slagle is just that! Healthy and naturally gluten-free, or even vegan, I’ve made it numerous times and served alongside grilled salmon, roast chicken, and seared skirt steak. Also delicious tossed with pasta and parmesan, or on top of a wedge of warmed feta, or simply on its own with crusty bread for sopping up the fragrant oil that remains. It cooks up beautifully in my Food52 x Staub Multi-Use Brasier – a fixture on my stovetop. I’ve also tried with with broccolini instead of broccoli rabe – and it was equally satisfying. I hope you enjoy it as much as we do.
NYTCooking-Inspired Olive Oil-Braised Chickpeas and Broccoli Rabe
- Ovenproof skillet, braiser, or Dutch oven
- 1/2 cup extra virgin olive oil upt o 1/2 cup more you want extra for pasta and/or to create more oil to sop up
- 3-4 large garlic cloves peeled and smashed
- 1 tsp fennel seed optional: crush with mortar and pestle
- 1 pinch dried chili flakes
- 1 bunch broccoli rabe OR broccolini woody stems trimmed, about 1 lb
- 1 15 oz can chickpeas drained and rinsed
- Kosher salt to taste
- Fresh ground pepper to taste
- 1 tsp Aleppo pepper optional
- 2-3 sprigs fresh rosemary
- Heat the over to 375 degrees F. In a large ovenproof skillet, braising pan or Dutch oven over medium-low heat, combine the oil, garlic, rosemary, fennel seeds, and chili flakes. Cook until fragrant and the garlic is just golden but not browned. About 3-5 minutes.
- Turn off the heat, and then add the broccoli rabe (or brocollini) and toss until coated. Add chickpeas and season with Aleppo pepper (if using), as well as a few generous pinches of sKosher alt and grinds of black pepper. Toss it all to incorporate, making sure all the broccoli rabe is coated in oil and some chickpeas are touching the bottom.
- Cover with the lid or foil, and back for about 40 minutes, or until chickpeas are soft and a little browned and crispy in parts, and the broccoli stems are tender - but not mushy.
- Let cool a little, then remove the rosemary and season with salt and pepper to taste. Serve as a side, over pasta, on top of a wedge of warmed feta cheese, or simply with crusty bread for sopping up any fragrant oil that remains.