Monday, May 30, 2011

Broccoli Rabe and Chickpeas with Cumin and Dried Red Chillis

Rapini, also known as Broccoli Rabe, has a distinct bitter taste, which mellows when charred. The key is to cook it in a smoking hot skillet without any oil or fat. I paired that delicious blackened flavour with the smokiness of cumin and dried red chillis, and the sweetness of caramelized shallots and garlic. This dish is great served warm, or just as delicious when made ahead of time and put out as cold antipasti.

1 tbsp Vegetable Oil
1½ tbsp whole Cumin
6–8 whole Dried Red Chillis
3 Shallots, finely sliced
3–4 cloves of Garlic, cut into thin slivers
1½ lbs [700 gms] Broccoli Rabe, washed and with the ends of the stalks trimmed off
16 oz [2 cups] canned Chickpeas, drained and thoroughly washed
Salt (to taste)
  1. Heat oil in a large skillet or frying pan over high heat until smoking. Add cumin and dried red chillis and stir briskly for about a minute until the chillis just start to blacken. Lower heat to medium, add shallots and fry for about 3 mins until they are lightly golden. Add garlic and stir for another min. Remove skillet from heat and pour shallot-garlic-spice mixture, including the oil, into a small bowl and set aside.
  2. Heat the same skillet until smoking. Add broccoli rabe and sauté for 5–7 mins until the ends start to char and blacken. Add chickpeas and salt, and continue to stir for another 2–3 mins, making sure the greens are evenly charred and the chickpeas start taking on some colour.
  3. Turn off heat, add shallot-garlic-spice mixture to skillet, and stir well. Put a lid on the skillet and let sit for 5 mins before serving.

1 comment:

  1. I cannot wait to try this. It has everything I love! I am also anxious to try the radish and cucumber salad as well. I hope you and Peter are well. Miss you my dear.



© Copyright 2012 Shubhani Sarkar