How to make it

  • Preheat oven to 375F.
  • In a bowl, toss 1 1/2 tbsp oil with the onions and garlic, and season lightly with salt and pepper. Pour into a deep casserole dish and tent (do not seal completely) with foil (or use the lid if it isn't airtight).
  • Bake 45 minutes, then stir the casserole contents.
  • Re-cover lightly with foil and continue roasting a further 15-20 minutes, until onions and garlic are soft. Allow to cool.
  • Place the onions and garlic, with any liquid and the extra water, to a small food processor bowl or blender and puree. Store in the refrigerator until ready to use.
  • Heat oven to 375F and lightly mist one or two baking sheets with non-stick spray.
  • Spread the chickpeas onto the sheet(s) in one layer, then spray with the non-stick spray.
  • Roast for 25 minutes, then stir / shake the pan to prevent sticking. *Note, if serving immediately add the tray of bread cubes at this point*.
  • Return to oven and bake 15 minutes longer, watching carefully to prevent burning.
  • Meanwhile, bring a large pot of salted water to a boil for the pasta and cook according to package directions, and prepare a steamer pot for the broccoli rabe.
  • Steam broccoli rabe 5 minutes, remove from heat immediately.
  • Meanwhile, add remaining oil to a large pot over medium heat. Add the steamed broccoli rabe, tomatoes and onion/garlic paste, tossing well.
  • Add a small amount of pasta water if necessary, then stir in the lemon zest, pepper flakes and basil. Remove from heat and toss with lemon juice and drained pasta.
  • Just before serving, toss the pan mixture with the bread cubes and chickpeas to maintain their crunch.
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  • jo_jo_ba 9 years ago
    Amount Per Serving
    Calories: 337.2
    Total Fat: 9.2 g
    Cholesterol: 0.0 mg
    Sodium: 322.7 mg
    Total Carbs: 56.1 g
    Dietary Fiber: 10.9 g
    Protein: 12.3 g
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