Recipe - Broccoli Rabe And Chick-Pea Pita Pizzas

2 lg Garlic cloves; cut or sliced up thin
One fourth cup Extravirgin olive oil
1 cn (19ounce) chickpeas;
rinsed and drained
One half cup Water
1 lg Bunch broccoli rabe; coarse
and hollow stems discarded
and the rest chopped,
(about 9 cups)
One half teaspoon Dried hot red pepper flakes
3 6inch pita loaves; halved
horizontally to form 6
rounds
One half cup Freshly grated Parmesan
cheese; (about 2 ounces)

Can be prepared in 45 minutes or less.

Preheat oven to 400°F.

In a large heavy skillet cook garlic in oil over moderate heat, stirring,
until pale golden. Transfer garlic and 1 tablespoon oil to a food
processor. Add chickpeas, One fourth cup water, and salt and pepper to taste and
blend mixture until smooth.

Heat oil remaining in skillet over moderately high heat until hot but not
smoking and cook broccoli rabe, turning it with tongs, until wilted. Add
remaining One fourth cup water and pepper flakes and simmer, covered partially,
until broccoli rabe is crisptender and almost all liquid is evaporated,
about 2 minutes.

Spread rough sides of pita with chickpea purée and top with broccoli rabe
and Parmesan.

Arrange pita pizzas on a large baking sheet and bake in middle of oven 10
minutes, or until edges are golden.

Serves 6 as an entrée or 10 to 12 as an hors d'oeuvre.

Gourmet December 1994

Posted to recipeludigest by Sandy sandysno@pctech.net on Mar 05, 1998