Vegan Recipes - Entrees

Rapini & Chickpeas

Submitted by Katherine

Ingredients:

1 bunch of rapini (see Editor's Comment)
1 can of chickpeas, rinsed and drained
1 clove of garlic
extra virgin olive oil
hot chili peppers to taste
sea salt to taste

Directions:
Wash and cut rapini into 3-inch lengths.

In a large pot sauté rapini with garlic, hot peppers and olive oil.

Cover and cook until liquid is absorbed. Do not overcook.

Turn heat off and add the chickpeas.

Stir and place into bowl for serving.

Variation:
Add small cubes of rice mozzarella to the mixture while warm and let it melt.

Editor's Comments:
Rapini is similar to broccoli, and its stems and flower heads are cooked just as you would broccoli. Rapini's leaves are similar to turnip greens. The greens have a pungent, bitter flavor and are used in Italian and Chinese cooking. Rapini is also called Broccoli Raab (or Rabe), turnip broccoli, Italian turnip, Choi Sum and Chinese Flowering Cabbage. It is a good source of vitamins A, C, and K, as well as potassium.

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