Chickpeas with Brussel Sprouts

What do broccoli, cauliflower, Brussels sprouts, kale, cabbage, and bok choy have in common?

They're all members of the cruciferous family of vegetables. They all contain phytochemicals, vitamins and minerals, and fiber that are important to our health.  Get your dose of these in with this amazing dish--perfect as a vegetarian main or on the side of your favorite protein! 

What You'll Need:

1 pound brussel sprouts, quartered 

1 medium onion, diced 

3 garlic cloves, peeled and smashed

1/2 c veggie broth

1 can chickpeas, drained and rinsed

juice of 1 lemon

olive oil

salt, pepper, red pepper flakes--to taste


Preheat oven to 400*

Arrange prepared Brussels and garlic on a large baking sheet.  Drizzle with olive oil, salt, pepper.  Bake for 15 minutes.

Meanwhile, saute onion in olive oil until aromatic.  

Add veggie broth, roasted Brussels, chickpeas.  Bring to a boil, reduce to a simmer and cover.  Cook for an additional 5 minutes or so.

Top with lemon juice.  Salt, pepper & crushed red pepper to taste.

Boo-yah.


Serves 2 as a main, 4 as a side.