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(3,181)
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 monounsaturated 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
3,181 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,

laurie

Can I have some help with the sauce? It was very watery- maybe too much pasta water? it just seemed very thin. How long does that need to cook down?

Anne Marie

I was skeptical about this recipe, but it has become a family favorite. The first time I served this was the first time my son ever asked for a second helping of dinner.

Serena

Used cabbage instead of brussels, but everything else as written. Used jovial’s brien rice egg tagliatelle. Truly delicious!

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