Harissa Sprouts and Chickpeas
Yield: 2 to 3 servings
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 tsp (10 ml) melted coconut or olive oil
  • 1 pound (454 g) fresh Brussels sprouts, trimmed and quartered
  • 1 large shallot, peeled and minced
  • 1 large clove garlic, peeled and minced
  • Coarse kosher salt
  • 1 tbsp (15 ml) Pomegranate Molasses, plus more for serving (recipe follows)
  • 1 tbsp (20 g) Harissa Paste
  • 2 tbsp (32 g) tahini paste (use a pourable one)
  • 1 ½ tsp (8 ml) reduced-sodium tamari
  • 1 ½ tsp (8 ml) lemon juice
  • 1 ½ tsp (10 g) agave nectar
  • ½ tsp Harissa Dry Mix
  • 1 ½ cups (256 g) cooked chickpeas
  • Roasted pistachio oil, for serving
  1. 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.
  2. 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.
  3. 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.
Recipe by Chic Vegan at https://www.chicvegan.com/harissa-sprouts-chickpeas-bold-flavored-vegan-cooking/