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!
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!
Saffron Tomato Chickpeas and Brussels Sprout Bowls
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 coriander
2 cups chickpeas
1 1/2 cups vegetable stock
1/2 cup crushed tomatoes
2 cups brown rice, precooked
6 brussels sprouts, outer leaves removed and thinly sliced
Mix the yogurt with the Harissa and set aside.
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.
In a large saucepan heat 1 tablespoon olive oil over medium-low heat.
Add the onion, stir and cook over low heat until soft; about 3 minutes.
Add the garlic, saffron, cumin, and coriander, stir and cook for 1 minute.
Add the chickpeas, stock, and tomatoes. Stir and cook over low heat for 20 minutes until the broth is slightly reduced.
In two deep bowls, divide the rice and then top with the chickpeas, brussels sprouts, shallots and yogurt mixture.