Caramelized Brussels Sprouts Pasta With Toasted Chickpeas

By Kay Chun

Updated Oct. 21, 2020

Caramelized Brussels Sprouts Pasta With Toasted Chickpeas
Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.
Total Time
20 minutes
Rating
4(3,132)
Comments
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This fast and satisfying vegetarian weeknight pasta packs in a whole pound of brussels sprouts. The mountain of shredded sprouts may seem like a lot, but like spinach, it will cook down. As the sprouts soften, they caramelize and naturally sweeten, losing any hints of bitterness. Chickpeas are toasted in olive oil until deep golden brown, crispy in spots and super toasty. They bring a nutty, earthy flavor to the dish, complementing the tangy capers and lemony sauce. Leftovers are tasty enjoyed cold like pasta salad, added to a frittata, or sautéed in olive oil until golden and topped with a fried egg.

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Ingredients

Yield:4 servings
  • Kosher salt and black pepper
  • 6tablespoons extra-virgin olive oil
  • 1(15-ounce) can chickpeas, rinsed and patted dry
  • 2tablespoons unsalted butter
  • 3garlic cloves, thinly sliced
  • 1pound brussels sprouts, trimmed and very thinly sliced (about 5 tightly packed cups)
  • 8ounces dried tagliatelle pasta
  • ½cup freshly grated Parmesan (about 1½ ounces), plus more for serving
  • 2tablespoons drained capers
  • 2tablespoons lemon juice
  • ½teaspoon red-pepper flakes
  • ¼cup chopped fresh chives
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

687 calories; 33 grams fat; 8 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 4 grams polyunsaturated fat; 79 grams carbohydrates; 13 grams dietary fiber; 9 grams sugars; 23 grams protein; 766 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring a pot of salted water to a boil.

  2. Step 2

    Meanwhile, in a Dutch oven or a large, deep skillet, heat 2 tablespoons of the oil over medium. Add chickpeas, season with salt and pepper and cook, stirring occasionally, until deep golden and well toasted, about 5 minutes. Transfer the chickpeas to a paper towel-lined plate.

  3. Step 3

    Add the butter, garlic and 2 tablespoons of the oil to the Dutch oven and cook, stirring, until fragrant, about 1 minute. Add brussels sprouts, season with salt and pepper, and cook, stirring occasionally, until tender and lightly caramelized, about 10 minutes.

  4. Step 4

    Meanwhile, cook pasta according to package directions in the boiling water until al dente. Drain, reserving 2 cups of the pasta water.

  5. Step 5

    Add the pasta, 1 cup reserved pasta water, about ¾ of the toasted chickpeas and the remaining 2 tablespoons oil to the Dutch oven. 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.

  6. Step 6

    Divide pasta among bowls. Top with remaining toasted chickpeas and chives. Garnish with more black pepper and Parmesan.

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Ratings

4 out of 5
3,132 user ratings
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Comments

Leah B.

Loved this recipe! But, a few changes: 1. Once rinsed & dried, toss chickpeas w/ some olive oil, salt, & pepper, spread out on a pan lined w/ parchment paper, & roast at 425 for 15-20 minutes. This will give the chickpeas that crunch the dish needs. 2. Add 1 TBSP of sugar to the Brussels sprouts while they’re cooking. 3. Once Brussels sprouts are done, remove from pan & sauté capers for a bit, then add Brussels sprouts back. 4. DOUBLE the amount of lemon juice & Parmesan.

Mary H-K

This sounds tasty but I laughed out loud at the 20 minutes prep time notion.

Kimberly

Use food processor to slice Brussels sprouts,

Alice

This is not harmed by melting 2-3 anchovies into butter/oil/garlic. A bit too heavy on caper for our taste. Withdrew a few and found perfection.

Erc

Does this freeze?

Deborah VC

I made this last night using 9 oz of fresh fettuccine. I also roasted the chickpeas in the oven per another reader -tasty but I’ve never been able to get them to the crunchy stage. Subbed green onion tops for the chives. Delicious and filling.

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