This dish works as a side or as a main, though it’s rich for a vegetarian dish as braising in olive oil is quite decadent. The braising process will make the brussel sprouts very soft, and while I like to think of it as melt-in-your-mouth veggies, if you’re not into a soft texture try adding them in at the end to preserve some crunch. You can also swap out the brussel spouts for broccoli di ciccio, kale or another hearty vegetable of your choice. If you don’t like capers try using olives- the important element here is the briny flavor you get from them which is balanced out by the brightness of the lemons.
BRAISED CHICKPEAS WITH BRUSSEL SPROUTS
- 1 medium onion
- 1 lbs Brussels sprouts
- 2 cups cooked chickpeas
- 1 cup sliced cherry tomatoes
- 1 tbsp capers or about 1/4 cup sliced olives of any kind
- 1/2- 3/4 cup olive oil
- 1/2 tsp salt
- 1/2 tsp oregano, a few sprigs of fresh thyme, other fresh or dried herbs
- 1/2 lemon squeezed
- 1/2 -1 lemon sliced
- Finish wth crumbled feta and 1/4 tsp smoked or regular paprika
To make this a one pot meal cook it in dutch oven or skillet that can transfer from stovetop to oven. Otherwise when the stovetop portion is finished transfer to a baking dish.
Preheat your oven to 350F.
Saute the onions until translucent and beginning to brown, about 5-7 minutes. Add your trimmed, washed and sliced brussel sprouts. Allow them to get a bit of a sear before adding the chickpeas, tomatoes, capers, olive oil, salt, lemon juice, sliced lemons and any dried or fresh herbs you like. Cover with either an oven proof lid or tin foil and transfer to the oven. Cook for 35-40 minutes. Once it’s finished cooking add in the feta and paprika. Serve with a piece of crusty bread, couscous or basmati rice.