Chickpeas with Broccoli Rabe and Roasted Shallots Recipe by Mangia
Chickpeas with Broccoli Rabe and Roasted Shallots
Creamy chickpeas, bitter broccoli rabe, sweet shallots, and a snappy red pepper puree the combination looks great and tastes good, too. In case you are thinking you might like to use canned chickpeas as a way of saving time, we don't recommend it. The texture of soaked, slowly simmered chickpeas is what you want here.
Ingredients
- 8 ounces dried chickpeas picked over
- 2 ½ cups water
- 8 large shallots
- ¾ cup extra-virgin olive oil plus extra for roasting
- Salt and freshly ground black pepper
- 1 pound broccoli rabe
- 1 large red bell pepper roasted, peeled, seeded, and cored
- ½ teaspoon ground cumin
- ½ teaspoon sweet paprika
- ¼ teaspoon cayenne
- 1 teaspoon fresh lemon juice
Instructions
- Soak the chickpeas in water to cover overnight. The next day, drain them.
- In a saucepan, combine the chickpeas and water. Bring the water to a boil over high heat, skim off the foam on the surface, and reduce the heat to medium-low. Cover and cook until the chickpeas are tender, about 1 hour. Drain in a colander and let cool.
- Preheat the oven to 400 degrees Fahrenheit
- Peel and trim the shallots. Toss them in a bowl with a drizzle of olive oil and salt and pepper to taste. Place the shallots on a baking sheet and roast until soft, about 40 minutes. (The skins will darken and the edges will start to char.) Remove and let cool.
- Wash the broccoli rabe and trim off the bottom 2 inches of stem. Bring a
- medium pot of salted water to a boil. Add the broccoli rabe and blanch for several minutes. (Blanching rabe before sautéing it removes some of its natural bitterness.) Remove from the pot and cool under cold running water to stop the cooking. Blot excess water with a towel.
- Heat the one-quarter cup of the olive oil in a large skillet over high heat. Add the broccoli rabe and cook for several minutes, stirring and lifting the rabe with tongs, until it is uniformly wilted. Season with salt to taste and set aside.
- In a food processor, blend the roasted pepper with the cumin, paprika, cayenne, and one-half cup of remaining olive oil until pureed.
- In a large serving bowl, combine the chickpeas, red pepper puree, sautéed broccoli rabe, and roasted shallots, and toss gently to combine. Best served within 2 hours of finishing.
