Broccoli Rabe Chickpea Pasta

So I probably could’ve come up with a catchier title than this. Like Vampire Killer Broccoli with a Bite pasta… wait, is that really any better? Hah. Probably not. While sometimes I miss witty catchphrases and HEDs/DEKs, other times I’m thankful for SEO, which makes my job of titling blog posts a whole lot easier.

But seriously, this pasta isn’t for the vampire lovers. Nope, it’s for the garlic lovers and those who aren’t afraid of a little zing when it comes to their broccoli.

Broccoli rabe has a mustardy, bitter taste that holds up well against the depth of whole grain pasta, making it the perfect flavor-heavy veggie to pair with all the garlic in this dish. Because of its natural bite, this recipe needn’t more than a handful of other ingredients to make it complete. Simplicity at its best, but a far cry away from a straightforward plate of pasta and jarred sauce.

Packed with a triple dose of A power (vitamin A from the rabe, antioxidant and anti-inflammatory inducing action from the garlic), this one’s loaded with health-thriving acceleration too. You know, just in case you need a little more than garlic breath up your sleeve to fight off all those fanged creatures in your life.

Broccoli Rabe Chickpea Pasta

Yield: Serves 8


  • -1 lb. whole wheat spaghetti
  • -1 large bunch broccoli rabe, chopped
  • -10 cloves garlic, sliced or chopped
  • -1 (15 oz.) can chickpeas, drained
  • -1 tsp. red chili pepper flakes
  • -1/2 - 1 lemon, depending on juiciness of your lemon
  • -Salt, to taste
  • -2 Tbsp. olive oil, plus more for tossing
  • -Parmesan, grated, optional


  1. Prepare pasta according to directions.
  2. Meanwhile, heat oil in large saute pan over medium-high. Add garlic, and saute for 2 minutes. Stir in broccoli rabe. Season chili pepper and a few generous grinds of salt around the pan. Cook 8-10 minutes, or until rabe is tender, adding chickpeas halfway through. Finish with squeezed lemon.
  3. Once pasta is finished cooking, drain, and toss with extra virgin olive oil to lightly coat. Add broccoli rabe/chickpea mixture. Serve, topped with grated Parmesan, if desired.

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No Comments

  • Reply
    April 16, 2012 at 11:52 am

    That looks incredible. Such fantastic photos. I’ve never had anything like this, but I should!

    • Reply
      May 1, 2012 at 6:35 pm

      I literally just ate some suteaed broccoli with Italian sausage and I wish it was broccoli rabe instead. I’ll have to buy some this weekend and make this again!

  • Reply
    Foodie From Georgia
    April 16, 2012 at 3:18 pm

    I’ll try to prepare this <3 looks so delicious!

  • Reply
    The Candid RD
    April 17, 2012 at 6:04 am

    Yes please! I think I would make this with white beans, because Nick dispises chickpeas. Bummer, right?!

  • Reply
    Hannah (BitterSweet)
    April 18, 2012 at 1:04 pm

    Come to think of it, I’m not sure that I’ve ever cooked with broccoli raab. I’ve eaten it plenty of times and enjoyed it, but I don’t often think to work it into my own recipes. This looks like an excellent dish to start with. 🙂

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