Beautiful organic Rapini tossed with a touch of olive oil, sauteed garlic & chickpea pasta. Chickpea pasta is a great way to get healthy carbs and tons of plant protein from one simple dish, naturally gluten free.

Rapini, also called broccoli raab or broccoli rabe is a green cruciferous vegetable. The edible parts are the leaves, buds, and stems. The buds somewhat resemble broccoli, but do not form a large head. Rapini is known for its slightly bitter taste and is particularly associated with Italian cuisine. If you do not like slightly bitter dark greans, you can most definitely substitute with Broccolini, whuch has a much milder flavor.

Chickpea pasta can be easily found at health food stores and on amazon.
I used:

difficulty level: easy

equipment needed:

  • a large sauce pan for blanching Rapini
  • large 12" ceramic non stick frying pan

yields: 10 cups

prep time: 10 minutes

cook time: 25 minutes

what you need:

  • 1 box Banza chickpea shell pasta
  • 2 bunches Rapini, or 4 bunches broccolini
  • 4 garlic cloves very thinly sliced
  • 1 tbsp extra virgin oil
  • salt and pepper & red chili flakes to preference
  • 2 tbsp broth
  • extra salt for blanching water (explained below)

what to do:

  • bring a large saucepan full of salted water to a boil
  • add Banza chickpea pasta and cook on medium high for 10 minutes stirring, drain in a colander, do NOT rinse
  • keep the drained hot pasta water, place back into large saucepan, add a touch more water if sauce pan is less then half full. bring back up to a boil.
  • prepare a large ice bath for blanching of Rapini. A large tupperware more then half filled with ice cubes, topped with water and 1 tbsp salt (salt lowers the temperature and helps in the blanching)
  • cut the the very bottom of the stem ends of both bunches of Rapini.
  • place one bunch Rapini in the boiling water, cook 4 minutes, use tongs to transfer cooked Rapini to the ice-bath.
  • bring the water back up to a boil and repeat with second bunch of Rapini
  • do remove the 1st bunch of cooled Raipin to a seperate colander and add more ice cubes to ice-bath of second bunch of Rapini
  • let both cooled bunches of Rapini drain in colander
  • preheat a 12" non stick pan on medium low.
  • add tbsp oil and sliced garlic, mix well and cook on medium low to low for 5 minutes. keep temperature low to avoid garlic burning and becoming bitter.
  • meanwhile roughly chop up the cooled Rapini into 1.5 -2 inch long pieces
  • once the 5 minutes garlic cooking time is done throw the Rapini in the pan along with the pasta, add 2 tbsp of broth and mix well

add salt and pepper according to preference, sprinkle with some vegan Parmesan or eat just like that. Yumm