HARISSA SPROUTS AND CHICKPEAS

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)

 

  1. Heat the oil on medium heat in a large skillet.
  2. 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.
  3. 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.
  4. When the sprouts are just getting fork-tender, add the chickpeas and sauté another 2 minutes.
  5. Pour the harissa mixture on top and fold to combine.
  6. Cook for another 2 minutes.
  7. Serve with a tiny drizzle of pistachio oil (if using) and extra pomegranate molasses.

 

 

 


 

 

 

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