Caramelized Brussels Sprouts + Toasted Chickpeas Pasta


Serves: 4


  • 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


  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.

If You Loved This Recipe, You Might Also Enjoy ...

Did You Make This Recipe?

Please let me know how it turned out for you! Leave a comment below...

You must be logged in to post a comment.