can you resist?
Versatile, nutritious, and boasting a distinctive nutty flavor, it’s no wonder that it has earned its place on the plates of food enthusiasts around the globe. Today, we’re diving into a sensational Brussels Sprouts and Chickpea Stir-Fry that promises to redefine how you view this humble vegetable.
Why Brussels Sprouts?
Packed with fiber, vitamins, and antioxidants, it’s a nutritional powerhouse that offers a myriad of health benefits. From boosting immune function to supporting digestion, these little green orbs are a vital addition to any balanced diet.
Sautéed Brilliance: Elevating Brussels Sprouts to New Heights
One of the most delightful ways to prepare Brussels sprouts is through the art of sautéing. This method allows the sprouts to develop a beautiful caramelized exterior while retaining their tender interior. When combined with the earthy richness of chickpeas, the result is a medley of textures and flavors that will leave your taste buds singing.
Garlic Infusion: A Flavorful Twist
To further enhance the sensory experience, we’re introducing a hint of roasted garlic. The aromatic essence of garlic mingles with the nuttiness of Brussels sprouts and the hearty texture of chickpeas, creating a symphony of taste that’s nothing short of spectacular.
I hope you enjoy the recipe, and tag me if you share the dish online 😀
Serving Ideas
For a complete meal, serve this stir-fry over a bed of steaming brown rice or fluffy quinoa. If you’re craving an extra crunch, add a handful of toasted almonds or cashews. A side of fresh, crisp salad complements this dish beautifully.
Ingredient Subs
- Brussels Sprouts: If unavailable, you can substitute with thinly sliced cabbage or broccoli florets.
- Chickpeas: Swap with white beans or tofu cubes for a protein-packed alternative.
- Sesame Oil: Olive oil or coconut oil can be used as substitutes for a different flavor profile.
Cooking Tips
- Even Slicing: Ensure uniform slicing of Brussels sprouts for consistent cooking.
- Dry Chickpeas: Pat chickpeas dry before sautéing for a crispy texture.
- Bold Flavors: Allow the ginger and garlic to infuse the dish by sautéing them first.
- Low and Slow: Cook on medium heat to avoid burning and achieve a perfect golden brown.
- Taste Test: Adjust soy sauce and maple syrup to suit your preferred level of tanginess and sweetness.
Equipment Used
You will need the following to make this brussel sprout and chickpea stir-fry:
- Large Skillet or Wok
- Cutting Board and Sharp Knife
- Mixing Bowls
- Wooden Spoon or Spatula
Storing Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 2 months. Reheat gently on the stovetop or in the microwave.
Looking for other Sweet Vegan Recipes?
Brussels Sprouts and Chickpea Stir-Fry
Ingredients
- 1 pound 450 grams Brussels sprouts, trimmed and sliced
- 1 can 15 oz / 425 grams chickpeas, drained and rinsed
- 2 tablespoons 30 milliliters sesame oil
- 3 cloves garlic minced
- 1 tablespoon 15 grams fresh ginger, grated
- 3 tablespoons 45 milliliters soy sauce (or tamari for gluten-free option)
- 2 tablespoons 30 milliliters rice vinegar
- 1 tablespoon 15 milliliters maple syrup
- 2 teaspoons toasted sesame seeds
- Cooked brown rice or quinoa for serving
Instructions
Prepare the Brussels Sprouts and Chickpeas:
- Heat 2 tablespoons of sesame oil in a large skillet over medium heat.
- Add the sliced Brussels sprouts and chickpeas to the skillet. Sauté for about 5-7 minutes, or until the Brussels sprouts are tender and slightly golden. Remove from the skillet and set aside.
Make the Sauce:
- In the same skillet, add the minced garlic and grated ginger. Sauté for about 1 minute, or until fragrant.
Create the Tangy Sauce:
- Add the soy sauce, rice vinegar, and maple syrup to the skillet. Stir well to combine. Let it simmer for another 2 minutes.
Combine and Serve:
- Return the sautéed Brussels sprouts and chickpeas to the skillet with the sauce. Toss everything together until well coated.
Serve:
- Serve the sautéed Brussels sprouts and chickpeas over cooked brown rice or quinoa.
Garnish:
- Sprinkle toasted sesame seeds over the top for an extra crunch and flavor.
