Whipped Chickpeas with Sautéed Broccoli Rabe and Toasted Bread

August 17, 2023

I love this dish as a light lunch or dinner. From Puglia, it’s packed with protein with lots of greens to give us the stamina we need while stepping lighter on the planet.

Ingredient List:

  • 1 cup dried chickpeas, soaked for 1 hour with 1 tablespoon baking soda per cup of beans
  • 3 cups spring or filtered water
  • Extra virgin olive oil
  • Sea salt
  • Cracked black pepper
  • Balsamic vinegar
  • Fresh flatleaf parsley or basil, whole leaves, for garnish
  • ½ red onion, thin half-moon slices
  • Sea salt
  • Chili spice
  • 8-10 cherry tomatoes, halved 1 bunch broccoli rabe, rinsed well, sliced into bite-size pieces

Step By Step Instructions:

Rinse the soaked chickpeas well. Place them with water in a sauce pan over medium heat. Bring to a boil and reduce heat to low. Cover and cook until tender.

Transfer the cooked beans to a food processor. Stream in olive oil and season to taste with salt and pepper. Puree until smooth, adding a bit more oil (slowly) as needed to achieve a creamy texture. Add a small amount of balsamic vinegar and puree until well combined. Scoop into a serving bowl and garnish with the fresh herbs of your choice.

Place a small amount of olive oil in a skillet over medium heat with onions, a pinch of salt and chili spice to taste. Cook, stirring until the onions are translucent. Stir in cherry tomatoes and cook, stirring until they begin to wrinkle. Stir in chopped broccoli rabe, season to taste with salt and cook, stirring until the greens just wilt an are bright green. Transfer to a serving platter and serve with whipped chickpeas and some lovely toasted bread on the side.