We’re Cooking: Chick Pea Brussels Sprouts with Indian Spices

Always looking for a way to convince Gary to try Brussels Sprouts I mixed this year’s with a ton of toasted Indian style spices, garlic, onions and chick peas (he loves anything with a few legumes….)  Add a dash of lemon and lime for a bit of a citrus zip and a splash of white wine and these little tasty bites were the best addition to the Thanksgiving dinner this year.


Chick Pea Brussels Sprouts with Indian Spices
1 pound of fresh brussels sprouts, cut in half
2 cloves garlic, minced
1/2 white onion, chopped fine
Juice and zest of 1/2 lemon and 1 small lime
6 ounces canned garbonzo beans, rinsed
1/2 teaspoon ground cumin
1 teaspoon ground Garam Masala
1/2 teaspoon curry powder
1/4 cup white wine
1/2 tablespoon Sherry vinegar
Salt and pepper
Olive Oil
Shaved Parmesan or crumbled feta cheese, optional for garnish
2 slices bacon, cooked very crisp and chopped, optional for garnish

Fill a stock pot with water and salt generously.  Bring pot to a boil then drop the sprouts in and cook for about 5-7 minutes until softened but still bright green.  Drain well and pour into a baking dish. Heat the oven to 400 degrees. Meanwhile add the spices to a pan and heat over very low heat for about 2 minutes.  Do not let it burn.  If you have whole spices you can use whole spices and toast for a bit longer then pour into a spice mill and grind, but you can easily use ground spice and just heat slowly for a few minutes.  Add the garlic and onion to the sprouts with the beans and toss with 1 tablespoon olive oil, vinegar and the citrus juice.  Then toss with the zest, spice blend and season generously with salt and pepper.  Drizzle the wine over the sprouts and add them to the oven.  Roast for 15 minutes or until slightly golden and caramelized. Top with cheese and serve either warm or at room temperature.  You can also top with chopped bacon, cooked until very crispy….as bacon makes anything better….