5 Ingredients or Fewer

Brussels Sprouts and Chickpeas

October 13, 2014
10 Ratings
Photo by James Ransom
  • Serves 4 to 6
Author Notes

Lightly adapted from Jennifer McLagan's Bitter. A couple of notes: McLagan highly recommends cooking your own chickpeas, and I have used her method here. If however you need to make this posthaste, substitute a couple 15-ounce cans of chickpeas (washed, drained, dried). Also, McLagan finishes the dish with a couple tablespoons of dry sherry. If you are feeding small humans, you may want to skip this step -- the alcohol does not cook off -- which is why it is listed as optional below. —Nicholas Day

What You'll Need
  • 1 cup dried chickpeas, soaked overnight
  • 1/4 cup olive oil
  • 1 shallot, finely chopped
  • 3/4 cup chicken stock
  • 1 pound brussels sprouts, trimmed and halved
  • 2 tablespoons dry sherry (optional)
  1. Drain the chickpeas and place in a saucepan with a lid. Cover with cold water by a couple of inches and bring to a boil. Lower to simmer and cook, covered, until the chickpeas are done, anywhere from 30 minutes to over an hour. When they are cooked, uncover the pan, take it off the heat and stir in a teaspoon of salt. Let cool for a half-hour, then drain the chickpeas and dry on a dish towel.
  2. In a large frying pan, ideally with a lid, warm two tablespoons of olive oil over medium heat. Add the shallot and cook until soft. Then add the chickpeas, seasoning with salt and pepper, and sauté until lightly browned. Add 1/4 cup chicken stock and bring to a boil, scraping any browned bits off the bottom of the pan. Empty the entire pan into a bowl.
  3. Wipe out the pan and warm the remaining two tablespoons of olive oil over high heat. When the oil is hot, add the brussels sprouts, keeping as many as possible cut-side down. Cook until the sprouts are dark-brown, then add the rest of the chicken stock, lower the heat, cover the pan (if not with a lid, then with foil), and cook briefly until the sprouts are crisp but just tender.
  4. Add the chickpea mixture to the pan and cook until the chickpeas are warmed through. Pour in the optional sherry and serve hot or at room temperature.

See what other Food52ers are saying.

  • ckellymo
  • Alena Plavšić
    Alena Plavšić
  • Whats4Dinner
  • laurenlocally
I'm the author of a book on the science and history of infancy, Baby Meets World. My website is nicholasday.net; I tweet over at @nicksday. And if you need any good playdoh recipes, just ask.

7 Reviews

Wombatty January 22, 2023
Brilliant! This goes into my Extreme Poverty rotation. Simple and affordable ingredients meld together into an amazing combination. As the many others who have embraced this recipe, I add my own touches like zatar. I’m usually resistant to brussel sprouts and my mom resents vegetarian meals, but this one meets her second plate request.
ckellymo October 25, 2020
This has been in my weeknight dinner rotation for a while now; everyone loves it! I finish each bowl off with a poached egg and Parmesan cheese.
Natalie T. January 7, 2018
Incredibly easy, delicious, and plated up beautifully. This is a keeper!
Alena P. May 29, 2015
Phenomenal recipe! I didn't have shallots, so I used onion powder. It was a big hit.
Whats4Dinner October 26, 2014
Yay! This can be easily veganized too!!! Nothing better than home-prepared garbanzo beans (makes for the best chana masala).
laurenlocally October 25, 2014
Perfect kid lunch.
Nancy L. October 23, 2014
My new go-to recipe when I'm in a hurry and don't know what to make for dinner. I added crushed red pepper, sun dried tomatoes, toasted sun flower seeds and grated Parmesan Reggiano. Everyone loved it.