Chickpeas with Broccoli Rabe and Bacon

from Cooking Light

1 pound broccoli rabe, trimmed and cut into 2 inch pieces
1 T olive oil
6 slices center-cut bacon, chopped
1 cup chopped onion
1/2 t dried oregano
1/8 t crushed red pepper
6 garlic cloves, thinly sliced
1 15 oz can chickpeas, rinsed and drained
1/4 t salt
1/4 t freshly ground black pepper
2 oz Parmigiano-Reggiano cheese

1. Cook broccoli rabe in large pot of boiling water 2 min or until crisp-tender. Drain.
2. Heat a large skillet over med-high heat. Add oil to pan; swirl to coat. Add bacon; saute 3 min, stirring frequently. Stir in onion, oregano, and red pepper; saute 4 min or until onion begins to soften, stirring occasionally. Add garlic; saute 30 seconds, stirring constantly. Add chickpeas; saute 1 min. Stir in broccoli rabe, salt an black pepper; cook 2 min or until thoroughly heated, tossing to combine. Place about 1 1/2 cups chickpea mixture on each of 4 plates; shave 1/2 oz cheese evenly over each serving.

Yield: 4 servings.