Brussel Sprouts Chickpea Recipes

CARAMELIZED BRUSSELS SPROUTS PASTA WITH TOASTED CHICKPEAS

Caramelized Brussels Sprouts Pasta With Toasted Chickpeas image

This fast and satisfying vegetarian weeknight pasta packs in a whole pound of brussels sprouts. The mountain of shredded sprouts may seem like a lot, but like spinach, it will cook down. As the sprouts soften, they caramelize and naturally sweeten, losing any hints of bitterness. Chickpeas are toasted in olive oil until deep golden brown, crispy in spots and super toasty. They bring a nutty, earthy flavor to the dish, complementing the tangy capers and lemony sauce. Leftovers are tasty enjoyed cold like pasta salad, added to a frittata, or sautéed in olive oil until golden and topped with a fried egg.

Provided by Kay Chun

Categories dinner, lunch, weeknight, beans, noodles, pastas, vegetables, main course

Time 20m

Yield 4 servings

Number Of Ingredients 12

Ingredients

Kosher salt and black pepper
6 tablespoons extra-virgin olive oil
1 (15-ounce) can chickpeas, rinsed and patted dry
2 tablespoons unsalted butter
3 garlic cloves, thinly sliced
1 pound brussels sprouts, trimmed and very thinly sliced (about 5 tightly packed cups)
8 ounces dried tagliatelle pasta
1/2 cup freshly grated Parmesan (about 1 1/2 ounces), plus more for serving
2 tablespoons drained capers
2 tablespoons lemon juice
1/2 teaspoon red-pepper flakes
1/4 cup chopped fresh chives

Steps:

Bring a pot of salted water to a boil.
Meanwhile, in a Dutch oven or a large, deep skillet, heat 2 tablespoons of the oil over medium. Add chickpeas, season with salt and pepper and cook, stirring occasionally, until deep golden and well toasted, about 5 minutes. Transfer the chickpeas to a paper towel-lined plate.
Add the butter, garlic and 2 tablespoons of the oil to the Dutch oven and cook, stirring, until fragrant, about 1 minute. Add brussels sprouts, season with salt and pepper, and cook, stirring occasionally, until tender and lightly caramelized, about 10 minutes.
Meanwhile, cook pasta according to package directions in the boiling water until al dente. Drain, reserving 2 cups of the pasta water.
Add the pasta, 1 cup reserved pasta water, about 3/4 of the toasted chickpeas and the remaining 2 tablespoons oil to the Dutch oven. Stir in the Parmesan, capers, lemon juice, red-pepper flakes and half the chives until well incorporated and saucy, 1 to 2 minutes. Season with salt and pepper. Add more pasta water if a thinner sauce is desired.
Divide pasta among bowls. Top with remaining toasted chickpeas and chives. Garnish with more black pepper and Parmesan.

CHICKPEA BUDDHA BOWL

Chickpea Buddha Bowl image

This delicious vegan dish is perfect for when you don't have much time. For this dish, we've used a mix of carrots, onions, parsnips and Brussels sprouts with chickpeas and quinoa, but other veggies you could try are: cauliflower, olives, tomatoes, sweet potato, spinach, or kale.

Provided by MyNutriCounter

Categories Main Dish Recipes Bowls

Time 40m

Yield 2

Number Of Ingredients 14

Ingredients

1 cup vegetable broth
½ cup red quinoa
1 ¾ cups Brussels sprouts
¼ cup cubed carrots
¼ cup peeled and cubed parsnips
½ red onion, chopped
2 teaspoons olive oil, divided
1 (15 ounce) can chickpeas, drained and patted dry
1 teaspoon ground turmeric
¼ cup tahini
2 tablespoons lemon juice
1 tablespoon maple syrup
5 tablespoons hot water
1 avocado, mashed

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Place vegetable broth and quinoa in a saucepan; bring to a boil. Simmer until quinoa is tender, about 15 minutes.
Place Brussels sprouts, carrots, parsnips, and red onion on a baking sheet; drizzle with 1 teaspoon olive oil.
Bake in the preheated oven until softened, about 10 minutes.
Mix chickpeas with turmeric in a bowl. Heat remaining 1 teaspoon olive oil in a skillet over medium heat. Cook and stir chickpeas until browned, about 8 minutes.
Mix tahini, lemon juice, and maple syrup in a bowl until well combined. Add hot water, 1 tablespoon at a time, until dressing is thin and smooth.
Divide quinoa, roasted vegetables, chickpeas, and mashed avocado between 2 serving bowls. Drizzle 1 tablespoon dressing over each bowl.

Nutrition Facts : Calories 815.1 calories, Carbohydrate 99.1 g, Fat 40.4 g, Fiber 24.1 g, Protein 23.9 g, SaturatedFat 5.6 g, Sodium 728.2 mg, Sugar 13.1 g

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