Playing with new flavors last night. Browsing in my cupboard, the idea of tonight dinner vegetable side dish was born.
I always have chickpeas in my pantry, love them in my salad for lunch, and preparing them along side Brussels sprouts and cauliflower was something I never thought of doing and why not??
Searching thru my cookbooks, I found the idea of sautéing the chickpeas. Different, I thought, and curious as to the flavor they will give out.
In the kitchen I went, skillet out and ready to have fun.
Be very careful while sautéing the chickpeas as to not leave them unattended, as I did for 1 small minute: the chickpeas pop and I had a few that who flew the coop.
Well!! was I surprised. Not only we really enjoyed the nuttiness of the chickpeas, the Brussels sprouts and cauliflower were delicious together. Sautéing them, made them tender. Roasting them sealed in the great flavor.
A fun winter side dish.
Tonight’s January 27, 2014 dinner:
Brussels Sprouts, Cauliflower and Chickpeas
Leg quarters roasted
BRUSSELS SPROUTS, CAULIFLOWER AND CHICKPEAS
½ cup olive oil
1 15 ounces can chickpeas, drain and patted dry
1 pound small Brussels sprouts, halved lengthwise
1 medium head of cauliflower, cut into florets
½ teaspoon fresh thyme
1 teaspoon lemon juice
Salt and pepper
Preheat oven to 425°.
Heat a large skillet over high heat. Add the oil and the chickpeas and cook until browned, about 4 minutes. Do not leave unattended.
Add the Brussels sprouts and cauliflower, season with salt and pepper and add the thyme. Cook stirring until lightly browned.
Transfer the skillet to the oven and roast the vegetables for another 15 minutes or tender. Stir half way thru the oven roasting.
Squeeze the lemon juice and serve immediately.