This Brussels sprouts and chickpea combination deserves to be practice forming.
Less is more with this quick and easy dish.
Brussels sprouts and chickpeas collaborate in this veggie meal along with garlic, olive oil and a little oven time for a hearty vegetable side dish.
The chickpeas are an excellent addition to the Brussels sprouts including interesting texture and moderate taste to the mix.
In this dish the Brussels sprouts and chickpeas are baked in the oven.
They’re covered with foil and baked in serving size case iron cookware.
Cast iron pots and pans works great for this dish because it gets good and hot, which makes the Brussels sprouts brown nicely.
Speaking of cast iron, I just love little cast iron bakeware like the ones I utilized for this recipe.
When I see these cute cast iron baking pans in the store they end up in my shopping cart without me even knowing it. They’re a weakness of mine … right on up there with cute mason containers.
Cast iron bakeware likewise makes an appealing serving dish because it has that home cooking appeal.
For example, I like how this cornbread looks in an iron pan and naturally how it tastes when baked in it …” Blueberry Cinnamon Corn Bread” or these scrumptious nachos … “Brie and Olive Tapenade Nachos”.
Okay so back to these very basic Brussels sprouts that makes a delicious side dish whenever of the year.
Here are more veggie dishes you may like “Garlic, Wasabi and Sage Green Beans”, “Baby Bok Choy with Garlic and Ginger” and “Spaghetti Squash with Mushrooms and Tomatoes”.
Let’s check out the ingredients.
Brussels sprouts, garlic, olive oil, salt and pepper and …
… chickpeas ( garbanzo beans) and cilantro.
A dish with the measurements and guidelines lies at the bottom of this post.
Here’s how to make it:
Preheat the oven to 350 degrees F.
Cut the Brussels sprouts in half.
eliminate about 12 leaves ( in overall) from the different halves.
The leaves taste so excellent when they get crispy and a little brown.
To a small iron frying pan, or shallow baking pan, add the halved Brussels sprouts …
… and the Brussels sprout leaves.
Then to the pan,
include garlic and …
add the chickpeas.
Drizzle the olive oil on top of the Brussels sprouts and chickpeas and add the salt and pepper.
Bake in a preheated oven revealed for 8 minutes
Then cover the pan with foil and bake another 15 minutes
Get rid of the Brussels sprouts from the oven and top with sliced cilantro.
Salt to taste.
And serve right now while warm.
Thank you a lot for stopping by CCC!
More Brussels Sprouts Recipes You Might Like:
Brussels Sprouts Gratin by Simply Dishes
Dijon-Braised Brussels Sprouts by Smitten Kitchen
Mushroom and Brussels Sprouts Hash by Pleasure the Baker
Roasted Brussels Sprouts with Sugary Food Chili Sauce by Steamy Kitchen
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Brussels Sprouts with Chickpeas and Garlic
This Brussels sprouts and chickpea combination is worthy of to be practice forming.
Preparation Time: 10 minutes
Cook Time: 25 minutes
Overall Time: 35 minutes
Course: Side Dish
Keyword: Brussels Sprouts
- 12 entire Brussels sprouts
- 2 cloves garlic peeled, and very finely sliced
- 1-1/2 tablespoons olive oil
- 3 dashes salt or to taste
- 4 dashes ground black pepper
- 3 tablespoons garbanzo beans (chickpeas) drained
- 1 tablespoon chopped cilantro
Preheat the oven to 350 degrees F.
Cut the Brussels sprouts in half. Get rid of about 12 leaves (in total) from the different halves. Add the Brussels sprouts halves and leaves, and chickpeas to an iron frying pan.
Drizzle olive oil on the top and include the salt and pepper.
Bake in a preheated oven uncovered for about 8 minutes. Then cover the pan with foil and bake another 15 minutes.
Leading with sliced cilantro. Salt to taste.
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