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America’s Healthy
Cooking Teacher

Fusilli with Broccoli Rabe and Fried Chickpeas

Fried chickpeas are just the best…rich, slightly crunchy and oh, so satisfying. But too much oil? Never fear...I’ve balanced it all quite nicely with the delicate bitter flavor of the broccoli rabe, so our livers stay relaxed and so do our tempers. And our bones love the plant protein from the beans and the gorgeous calcium and other minerals from the greens!

Makes 4-6 servings

Ingredient List: 

12 ounces fusilli
extra virgin olive oil
3-4 cloves fresh garlic, finely minced
3 cups cooked chickpeas
2 sprigs fresh basil, leaves removed from stems, finely minced
1 bunch broccoli rabe, stems trimmed, shredded
1 cup dry white wine
2 teaspoons white miso
2-3 fresh basil sprigs

Step By Step Instructions: 

Bring a pot of water to a boil and cook fusilli al dente, about 10 minutes. Drain well, reserving about a cup of cooking water, but do not rinse.

While the pasta cooks, place about 8 tablespoons oil and garlic in a skillet and turn heat to high. Sauté for 30 seconds. Add chickpeas and sauté until they begin to lightly brown, 8-9 minutes. Stir in fresh basil and sauté for about 30 seconds to blend the flavors. Stir in broccoli rabe, wine, if using and reserved pasta cooking water. Cover and cook until broccoli rabe just wilts, 3-4 minutes. Remove a small amount of liquid, dissolve miso and stir into broccoli rabe and chickpea mixture. Stir in pasta and mix gently. Transfer to a serving platter, drizzle with a fruity extra virgin olive oil and garnish with fresh basil sprigs.

Cook’s Tip: You can leave out the wine and substitute vegetable broth to make this dish alcohol-free.

Cook’s Tip: You may use canned organic chickpeas in this recipe. Just remember to rinse them very well before use.