Whipped Chickpeas with Sautéed Broccoli Rabe and Toasted Bread

Name: Whipped Chickpeas with Sautéed Broccoli Rabe and Toasted Bread
Cuisine: Italian
Ingredients: Chili spice; 8–10 cherry tomatoes, halved; Fresh flat-leaf parsley or basil, whole leaves, for garnish; ½ red onion, thin half-moon slices; 1 bunch broccoli rabe, rinsed well, sliced into bite-sized pieces; 1 cup dried chickpeas, soaked for 1 hour with 1 tablespoon baking soda per cup of beans; 1 cup dried chickpeas, soaked for 1 hour with 1 tablespoon baking soda per cup of beans; Extra virgin olive oil; 3 cups spring or filtered water; 3 cups spring or filtered water; 1 cup dried chickpeas, soaked for 1 hour with 1 tablespoon baking soda per cup of beans; Fresh flat-leaf parsley or basil, whole leaves, for garnish; Balsamic vinegar; Cracked black pepper; Sea salt

Preparation info

2–3
Servings

Difficulty
Easy

Appears in

Vegedibles

By Christina Pirello

Published 2023

About

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.

Ingredients

1 cup dried chickpeas, soaked for 1 hour with 1 tablespoon baking soda per cup of beans
3

Europe
Italy
Lunch
Dinner
Vegan
Gluten-free

Method

Rinse the soaked chickpeas well. Place them with water in a saucepan over medium heat. Bring to a boil and reduce heat to low. Cover and cook until tender, about 45–60 minutes.

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 a