Recipes and Cooking Spicy Broccoli Rabe and Chickpea Skillet Broccoli rabe is inherently bitter, but splashes of acidic wine and lemon juice tame its bite. If you can't find rabe, swap in Swiss chard or kale. By Sheela Prakash Sheela Prakash Website Sheela Prakash is a published author with over 15 years of experience. She is a senior contributing editor at Kitchn, where she focuses on home cooking, wine, and wellness articles. She has developed recipes for Better Homes & Gardens and has also been featured in Simply Recipes and Serious Eats. Sheela attended the University of Gastronomic Sciences in Italy, where she obtained a master's degree. She also graduated from New York University's Department of Nutrition and Food Studies. Learn about BHG's Editorial Process Published on January 9, 2021 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Total Time: 30 mins Servings: 4 Yield: 5 cups Jump to Nutrition Facts Ingredients 2 tablespoon extra-virgin olive oil 2 15-ounce cans chickpeas, drained, rinsed, and patted dry Kosher salt 2 large bunches broccoli rabe (about 2 pounds), rinsed, stemmed, and cut into 2-inch pieces ¼ cup dry white wine or water 3 garlic cloves, minced ½ of a lemon, zested and juiced ½ teaspoon crushed red pepper Freshly grated Pecorino Romano or Parmesan cheese, for serving (optional) Directions In an extra-large skillet heat 2 Tablespoons extra virgin olive oil over medium-high. Add the chickpeas in a single layer and season with 1/4 teaspoon kosher salt. Cook until the chickpeas are lightly browned in spots, about 1 minute. Stir, then continue to cook, stirring occasionally, until crispy and lightly browned all over, 4 to 5 minutes more. Transfer to a bowl or a large plate. Add broccoli rabe to skillet and sauté until it starts to wilt. Reduce heat to medium-low; add wine and cover. Cook, stirring every so often, until broccoli rabe is tender, about 5 minutes. Add garlic, lemon zest, crushed red pepper, and 1/2 teaspoon kosher salt. Sauté until fragrant, about 1 minute. Remove from heat and stir in chickpeas and lemon juice. Season with additional salt and, if desired, garnish with Pecorino Romano or Parmesan cheese. Serves 4. Rate it Print Nutrition Facts (per serving) 314 Calories 10g Fat 36g Carbs 16g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 314 % Daily Value * Total Fat 10g 13% Saturated Fat 1g 5% Sodium 432mg 19% Total Carbohydrate 36g 13% Total Sugars 6g Protein 16g Vitamin C 83.7mg 419% Calcium 454mg 35% Iron 4mg 22% Potassium 140mg 3% Folate, total 48mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.