Oven-Toasted Chickpeas with Caramelized Brussels Sprouts (vegan)
From the kitchen of Tim Riley, Harris Center Board Member
“This is one of our family’s standby recipes and has been for years. We make it with gluten-free pasta, making it both GF and dairy-free, and it’s a hit every time. It was inspired by a New York Times recipe.”
Ingredients
• Salt & pepper
• Olive oil
• 1 (15-oz) can chickpeas, drained
• 1 Tablespoon margarine or vegan butter
• 3 garlic cloves, minced
• 1 lb Brussels sprouts
• 8 oz dried pasta, uncooked
• 1-2 Tablespoons of nutritional yeast
• 2 Tablespoon capers, drained
• 1 Tablespoon fresh lemon juice
• ½ teaspoon red pepper flakes
• Chopped fresh parsley
Directions
1. Bring a pot of water to a boil, and heat oven to 400 degrees.
2. In a large bowl, combine chickpeas, 1 Tablespoon of olive oil, 1 teaspoon of salt, and 1 teaspoon of ground black pepper. Spread chickpeas on a roasting sheet. Toast for approximately 10 minutes, checking to not overcook them.
3. Remove the outer leaves of the Brussels sprouts. Holding them by the stem end, slice thinly.
4. Heat a large Dutch oven over medium heat; add margarine or vegan butter, 2 Tablespoons of olive oil, and minced garlic. Cook until fragrant, about one minute, being careful not to burn garlic.
5. Add Brussels sprouts, and season to taste with salt and pepper. Stir until tender and lightly caramelized, approximately 8-10 minutes. Add the toasted chickpeas.
Meanwhile, cook pasta until al dente and drain, reserving ½ cup of pasta water to use as a thickener.
Add cooked pasta to the Brussels sprouts in the Dutch oven, stir in the nutritional yeast, capers, lemon juice, and red pepper flakes. Use pasta water a few tablespoons at a time to thicken. Add salt and pepper to taste.
Serve in pasta bowls topped with chopped fresh parsley.
Option: Add a 7-oz can of high-quality tuna packed in oil.
