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.

Spicy Broccoli Rabe and Chickpea Skillet
Photo: Carson Downing
Total Time:
30 mins
5 cups


  • 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)


  1. 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.

  2. 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.

  3. 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.

Nutrition Facts (per serving)

314 Calories
10g Fat
36g Carbs
16g Protein
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.

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