Monday, June 17, 2013

Meatless Monday - Garbanzos and Rappini Medley

I was relaxing on the beach today, somewhat melancholy over my failure to whip up an original new Meatless Monday recipe.

Then I had an "ah-hah!" moment........

Why not mix together two of your favorite dishes; one a finger bowl snack, the other a favorite vegetable side dish?

You will need:

1 can of Garbanzos (aka as Chick Peas), I'm using two cans - I'll explain later.

A bunch of Rappini - aka Broccoli Rabe
Mushrooms, I used both gourmet and baby portabella
A tub of Feta cheese, or Gorgonzola, or Blue (something tangy)
Your cooking oil of choice, I use Grapeseed

First Step: Banish all the perpetually "starving" teenage boys from your kitchen so you have standing room and the ability to move ones elbows while sautéing 
the fresh veggies.

Now drain the Garbanzos/Chick Peas and pat dry with paper towel.
Heat 2 dessert spoons of Grapeseed oil on low for about 5 mins (I use only Stainless Steel pans, so your heat up time might be less.)

Cut off the last 2" from the rappini and chop the leaves and stems into 2" pieces. Wash thoroughly in water, but salt is not required.

Oil in pan should be hot enough for the Chick Peas so go and add them in. Stir every few minutes - if they stick to your pan add another 1 dessert spoon of oil, and after 25 minutes they should look golden and have a nice crispy shell to them. Remove from heat, and transfer to a separate bowl.

In same pan add another 2 dessert spoonfuls of grapeseed oil and add the mushrooms on a low heat for 4 minutes.

When the mushrooms look like this add all the chopped rappini, and put a lid on the pan, increase the heat to 4 and turn over once. Approx. 6 mins cooking time.

Don't drain the rappini/mushroom mix. Add the chickpeas and the whole tub of feta cheese. Toss ingredients to merge flavor. See you have enough chickpeas left over for snacking on.

Served with couscous.

And served with a pork chop.

My guys loved the rappini/chick pea/ feta cheese dish. I hope you enjoy it too!


  1. I am writing this down now and making it for dinner tomorrow! It looks so good I want some for a midnight snack right now!!!!!

    1. Hi Julie, thanks for visiting. I hope you enjoy it as much as we do. The finger bowl sauteed chickpeas make a nice side for a 4th July BBQ. Enjoy!

  2. This looks so yummy! My mouth is watering and I've not even had breakfast yet. :-)

    Have a lovely day ~ FlowerLady

    1. Hello FlowerLady, it does look delicious doesn't it! I had to rush home from the beach I was so eager to put my plan into action. Hope you get to try it out and share with friends. Best Wishes.

  3. Dawn! I made it tonight and it was absolutely wonderful. Even my husband who is not overly fond of chick peas liked it. The whole family (adults) ate it and really enjoyed it. I did a post about it too! Thanks so much!!!

    1. Julie, thank you for sharing the recipe with your fellow bloggers. I am thrilled to hear that your family enjoyed it, and it is so good the second day too.

    2. Hi Dawn! TGIF! Just posted about the roasted chick peas! They were a hit for about an hour before they got soft. Fun to do though!!!


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