Caramelized Brussels Sprouts + Toasted Chickpeas Pasta

• Kosher salt and black pepper
• 4 tbs extra-virgin olive oil
• 1 (15-ounce) can chickpeas, rinsed and patted dry
• 3 garlic cloves, thinly sliced
• 1 pound brussels sprouts, trimmed and chopped
• 1 cup freshly grated Parmesan (about 3 ounces), plus more for serving
• 2 tbs drained capers
• 2 tbs lemon juice
• 1/4 – 1/2  tsp red pepper flakes
• ¼ cup chopped fresh chives (optional)
• 1/2 lb. fresh fettuccine or 8 oz. dried pasta

Directions:

1. Bring a pot of salted water to a boil.
2. Add 4 tablespoons of olive oil and garlic to the skillet and cook, stirring, until fragrant, about 1 minute.
3. Add brussels sprouts, season with salt and pepper, and cook, stirring occasionally, for 5 minutes.
4. Add the chickpeas to the brussels sprouts and cook for another 3-5 minutes, until tender and lightly caramelized.
5. Cook the pasta in boiling water until al dente. Drain, reserving 2 cups of the pasta water.
6. Add the pasta, 1 cup of reserved pasta water to the skillet. Stir in the Parmesan, capers, lemon juice, red-pepper flakes and half the chives until well incorporated and saucy, 1 to 2 minutes. Season with salt and pepper. Add more pasta water if a thinner sauce is desired.
7. Divide pasta among bowls. Top with remaining chives.
8. Garnish with more black pepper and Parmesan.