We are always looking for something different to bring to the table. So today I want to share with you the recipe for these roasted Brussels sprouts and chickpeas. It’s a very easy side dish to prepare and truly very tasty. I love all the ingredients in this preparation. And you? If your answer is yes, don’t waste time and try them right away. Guaranteed success.

Other recipes with Brussels sprouts or chickpeas:

Difficulty: Very easy
Cost: Economical
Rest time: 30 Minutes
Preparation time: 10 Minutes
Portions: 2/3 people
Cooking methods: Steam, Oven
Cuisine: Italian
Seasonality: Autumn, Winter

Ingredients for Roasted Brussels Sprouts and Chickpeas

Dried tomato powder is very easy to make at home. Follow the recipe described HERE. If you don’t want to prepare it, you can replace it with smoked paprika.

14 oz Brussels sprouts
8.8 oz canned chickpeas (drained weight)
0.7 oz walnut kernels
Half orange
1 sprig rosemary
dried tomato powder
extra virgin olive oil
salt

Tools

Steamer
1 Bowl
Citrus juicer
1 Sieve
1 Baking sheet
Mezzaluna

Preparation of Roasted Brussels Sprouts and Chickpeas

Remove any damaged leaves from the Brussels sprouts, wash them, and steam them for about 15 minutes.
Meanwhile, drain the chickpeas from their canning liquid and rinse them under plenty of running water.
Once the Brussels sprouts are cooked, remove them from the steamer, let them cool slightly, and cut them in half, placing them in a bowl as you go.
Add the chickpeas and season with a few tablespoons of oil, some chopped rosemary leaves, dried tomato powder, and a generous pinch of salt.
Drizzle everything with the juice of half an orange, mix and let rest for half an hour at room temperature.
After the resting time, transfer everything to a previously oiled baking sheet.
Bake in a preheated static oven at 392°F for 20 minutes plus a few minutes with the grill function.
Remove the roasted Brussels sprouts and chickpeas from the oven, sprinkle with coarsely chopped walnuts, and serve immediately, piping hot. Enjoy! Paola
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