Categories: beans, dinner, quick

Ingredients

• 1 pound broccoli rabe, trimmed and cut into 2 inch pieces
• 1 tbsp. olive oil
• 6 slices center-cut bacon, chopped
• 1 cup chopped onion
• 1/2 tsp. dried oregano
• 1/8 tsp. crushed red pepper
• 6 garlic cloves, thinly sliced
• 1(15 oz) can chickpeas(garbanzo beans), rinsed and drained.
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 2 oz. Parmigiano-Reggiano cheese

Directions

1. Cook broccoli rabe in boiling water 2 minutes or until crisp-tender; drain.

2. Heat large skillet over med-hi heat. Add oil to pan; swirl to coat.

3. Add bacon; saute 3 minutes, stirring frequently.

4. Stir in onion, oregano, and red pepper; saute 4 minutes until onion begins to soften, stirring occasionally.

5. Add garlic; saute 30 seconds, stirriing constantly.

6. Add chickpeas;saute 1 minute.

7. Stir in broccoli rabe, salt, and black pepper; cook 2 minutes or until thoroughly heated, tossing to combine.

8. Place about 1 1/2 cups chickpea mixture on each of 4 plates; shave 1/2 ounce cheese evenly over each serving.

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