Name: Chickpeas with Broccoli Raab and Bacon Recipe
Ingredients: 1 pound broccoli raab, trimmed and cut into 2-inch pieces; 1 tablespoon olive oil; 6 slices bacon, chopped; 1 cup chopped onion; 1 teaspoon fresh oregano; 1/8 teaspoon crushed red pepper; 5 garlic cloves, sliced thin; 1 {15-ounce} can garbanzo beans, rinsed and drained; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 2 ounces Parmesan cheese

Ingredients

Scale

1 pound broccoli raab, trimmed and cut into 2-inch pieces
1 tablespoon olive oil
6 slices bacon, chopped
1 cup chopped onion
1 teaspoon fresh oregano
1/8 teaspoon crushed red pepper
5 garlic cloves, sliced thin
1 {15-ounce} can garbanzo beans, rinsed and drained
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 ounces Parmesan cheese

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Instructions

Cook broccoli raab in a large pot of boiling water 2 minutes or until crisp-tender; drain and set aside.
Heat a large skillet over medium-high heat {I used a stir fry pan}.
Add oil, then bacon; sauté 3 minutes, stirring frequently.
Stir in onion, fresh oregano, and red pepper; sauté 3-4 minutes, stirring occasionally.
Add garlic; sauté 30 seconds, stirring constantly.
Add chickpeas; sauté 1 minute.
Stir in broccoli raab, salt, and black pepper; cook 2 minutes or until thoroughly heated, tossing to combine.
Serve with Parmesan cheese sprinkled over the top.