Caramelized Brussels Sprouts Pasta With Toasted Chickpeas

By Kay Chun

Updated October 21, 2020

  • Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Total Time
20 minutes
Rating
4(3,162)
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

  • 6 tablespoons extra-virgin olive oil

  • 1 (15-ounce) can chickpeas, rinsed and patted dry

  • 2 tablespoons unsalted butter

  • 3 garlic cloves, thinly sliced

  • 1 pound brussels sprouts, trimmed and very thinly sliced (about 5 tightly packed cups)

  • 8 ounces dried tagliatelle pasta

  • ½ cup freshly grated Parmesan (about 1 ½ ounces), plus more for serving

  • 2 tablespoons drained capers

  • 2 tablespoons lemon juice

  • ½ teaspoon red-pepper flakes

  • ¼ cup chopped fresh chives

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

79 grams carbs; 22 milligrams cholesterol; 687 calories; 18 grams monosaturated fat; 4 grams polyunsaturated fat; 8 grams saturated fat; 33 grams fat; 13 grams fiber; 766 milligrams sodium; 23 grams protein; 9 grams sugar

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
3,162 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,

Everyone ate it!

This meal came together (fairly) quickly and was pretty tasty. What impressed me the most was that everyone finished their plate and with a 6 and 2 year old, that’s saying something. The kids were eating the toasted chickpeas before the rest of the meal was finished and asked for some to be packed as snacks for lunch in the future so that’s a win right there. I did add more Parmesan for obvious reasons. Even with slightly over done pasta (I had to watch several obstacle courses and dance recitals between the start and finish of this meal prep) it was delicious and left everyone satisfied!

Michelle

Really tasty recipe. I made as written a few times and it was eaten with gusto by teenagers. My only advice is to add the set aside pasta water a bit at a time as there is a bit of variation in how much is needed. Sure add more lemon if you want. I wouldn‘t skip the chives.

Lorry Sheasgreen

I always try to make the dish as advertised the first time around, but laking enough capers I added a few olives. It was kind of bland. It lacked a robust favor and needed some brightness. I added more lemon than recommended and more scallions (chives not in season) and extra red pepper flakes. I was looking for more flavor. Next time, if I bother, I will add a handful of parsley or possibly white wine to the mixture. It was just a little boring. Add more flavor.

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