Braised Broccoli Rabe with Chickpeas and Tahini
Taking inspiration from the flavors of the Middle East, this healthy recipe is truly something special. Broccoli rabe is braised with garlic and olive oil and seasoned with za’atar, an aromatic spice blend of thyme, sumac, and sesame seeds that can be purchased at specialty spice shops, Middle Eastern grocery stores, or even in the international aisle at many regular grocery stores. Chickpeas bump up the protein, and a creamy tahini sauce that’s drizzled on top is the perfect finishing touch. Don’t skip the little touch of honey in the tahini sauce; it helps round out all the other flavors in this dish. And if you happen to have pine nuts on hand, toast up a handful and sprinkle them on top for added crunch.
Recipe by Faith Gorsky
Faith has lived all over the world, and her experiences have shaped her recipes. An Edible Mosaic is true to its name in that it features recipes with influences from cuisines ranging from American classics to the Middle East. Her cookbook, An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair, was published in 2012 by Tuttle.
Ingredients
TAHINI SAUCE
- 2 Tbsp tahini
- 2 Tbsp plain, unsweetened yogurt
- 1 Tbsp water
- 1 1/2 tsp fresh lemon juice
- 1/2 tsp honey
- 1/8 tsp salt
- 1 small clove garlic, crushed
BRAISED BROCCOLI RABE WITH CHICKPEAS AND ZA’ATAR
- 1 bunch Broccoli Rabe, rinsed
- 3 Tbsp extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- 1/2 cup (120 ml) low-sodium vegetable, chicken, or beef stock
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 (15.5 oz) can no-salt-added chickpeas, rinsed and drained
- 2 1/2 tsp za’atar spice mix, divided
Directions
1. For the tahini drizzle, whisk together all ingredients until smooth; cover and refrigerate until serving.
2. For the broccoli rabe, trim off the tough bottom part of the broccoli rabe stems, and then chop the broccoli rabe into 2-3” pieces.
3. Heat a large skillet over medium-high heat; add the oil, broccoli rabe, garlic, stock, salt, and pepper. Cover the skillet but keep the lid ajar and cook until the broccoli rabe is nearly tender, about 8 minutes, stirring occasionally.
4. Add the chickpeas, uncover the skillet, and cook until the liquid is evaporated, about 3 to 5 minutes, stirring frequently.
5. Turn off the heat and stir in 2 tsp za’atar.
6. Transfer the broccoli rabe mixture to a serving dish. Drizzle the tahini sauce on top and sprinkle on the remaining 1/2 tsp za’atar. Serve immediately.
COOK’S NOTE:
To keep this dish Gluten-Free: Be sure to check the label of the vegetable, chicken, or beef stock you’re using because not all brands are gluten-free.
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