I never tire of this combination, especially since there are so many possible variations. The beans should be somewhat creamy and the greens silky without disintegrating. The secret is to add the greens — and lots of garlic and oil — when the beans are almost done.
- Yield: 4 Servings
- Total Time: 3 Hours
- 8 ounces (1 cup) dried chickpeas, rinsed and picked over
- 1 medium onion, unpeeled
- 1 bay leaf
- 1 whole clove
- 1 bunch broccoli raab (about 1½ pounds), stems trimmed, coarsely
- 1 tablespoon minced garlic (or more to taste)
- 1 tablespoon plus 1 teaspoon olive oil (or more to taste)
- ½ cup Fried Bread Crumbs (page 678) for garnish
- Put the chickpeas in a large saucepan with water to cover and a large pinch salt. Turn the heat to high and bring to a boil.
- Cut a slit in the onion and insert the bay leaf; insert the clove into the onion and add the onion to the chickpeas. Turn the heat down to medium-low so the mixture bubbles gently, cover partially, and cook, stirring occasionally, until the chickpeas are tender but still intact, about 2 hours. Add water if necessary.
- Add the broccoli raab and cook until it’s tender, 10 to 30 minutes, depending on the thickness of the stems. If you want a soupy mixture, add more water.
- Remove the onion. Taste and adjust the seasoning with salt and pepper. Stir in the garlic and oil and cook for about 3 minutes. Spoon the chickpeas and greens into individual bowls and garnish with the bread crumbs.