We have been grubbing on chickpeas in a big way the past month.  We keep trying to change it up with other legumes but we keep coming back.  The beloved chickpea has been included in everything from breakfast to dinner;  but one of our favorites is this recipe for Saffron Tomato Chickpeas and Brussels Sprout Bowls.  You need to take advantage of Brussels Sprouts while they are in the market and make it dish!

Saffron Tomato Chickpeas and Brussels Sprout Bowls

I was inspired to make this recipe from an article in Sunset Magazine, which was about prepping ingredients ahead of time to have some great meals throughout the weekend.  I normally am not one to prep ahead of time as I enjoy making a meal every day but I decided to give it a try.  We made everything in the article, and then we kept making it by giving it our Chez Us spin.

These bowls are filled with brown rice and then topped with chickpeas that have been cooked with tomatoes, saffron and other great spices and topped with raw brussels sprouts, crispy shallots and harissa scented yogurt.  We have even tried it with an egg on top.  It is outstanding!

Serves 2

Saffron Tomato Chickpeas and Brussels Sprout Bowls

10 minPrep Time

30 minCook Time

40 minTotal Time

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  • 1/3 cup whole milk greek yogurt
  • 1 teaspoon harissa 
  • 2 medium shallots, thinly sliced
  • 2 tablespoon olive oil
  • 1/2 yellow onion, minced
  • 1 fresh garlic clove, minced
  • 1 teaspoon saffron
  • 1 teaspoon cumin
  • 1 teaspoon corriander
  • 2 cups chickpeas
  • 1 1/2 cups vegetable stock
  • 1/2 cup crushed tomoatoes
  • 2 cups brown rice, precooked
  • 6 brussels sprouts, out leaves removed and thinly sliced

How To

  1. Mix the yogurt with the Harissa and set aside.
  2. In a medium sized frying pan heat 1 tablespoon of olive oil over medium low heat.  Add the shallots, stir and cook until lightly golden brown, stirring often.  This will take about 10 - 15 minutes depending on the heat of your stove.  Remove from the heat and set aside.
  3. In a large saucepan heat 1 tablespoon olive oil over medium low heat.
  4. Add the onion, stir and cook over low heat until soft;  about 3 minutes.
  5. Add the garlic, saffron, cumin and coriander, stir and cook for 1 minute.
  6. Add the chickpeas, stock and tomatoes.  Stir and cook over low heat for 20 minutes until the broth is slightly reduced.
  7. In two deep bowls, divide the rice and then top with the chickpeas, brussels sprouts, shallots and yogurt mixture.
  8. Serve.
  9. Eat.


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