HARISSA SPROUTS AND CHICKPEAS
This sweet, savory and spicy concoction belongs served atop any cooked whole grain of choice to make it a fiber-rich, nourishing and absolutely delicious meal. It’s also great with pita bread or chips and glazed nuts.
2 to 3 servings
- 2 tsp melted coconut or olive oil
- 1 pound fresh Brussels sprouts, trimmed and quartered
- 1 large shallot, peeled and minced
- 1 large clove garlic, peeled and minced
- Coarse kosher salt
- 1 tbsp Pomegranate Molasses , plus more for serving
- 1 tbsp Harissa Paste or store-bought, to taste
- 2 tbsp tahini paste (use a pourable one)
- 1½ tsp reduced-sodium tamari
- 1½ tsp lemon juice
- 1½ tsp agave nectar
- ½ tsp Harissa Dry Mix or store-bought
- 1½ cups cooked chickpeas
- Roasted pistachio oil, for serving (optional)
- Heat the oil on medium heat in a large skillet.
- Add the Brussels sprouts, shallot, garlic and a couple of pinches of salt. Sauté until golden brown and the sprouts are starting to become fork-tender, stirring frequently. This will take
about 10 minutes, depending on the size and freshness of the sprouts.
- While the sprouts are cooking, whisk to combine in a small bowl the pomegranate molasses, harissa paste, tahini, tamari, lemon juice, agave and harissa dry mix.
- When the sprouts are just getting fork-tender, add the chickpeas and sauté another 2 minutes.
- Pour the harissa mixture on top and fold to combine.
- Cook for another 2 minutes.
- Serve with a tiny drizzle of pistachio oil (if using) and extra pomegranate molasses.
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