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.
Ingredients
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
Instructions
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.
Recipe by Chic Vegan at https://www.chicvegan.com/harissa-sprouts-chickpeas-bold-flavored-vegan-cooking/