Brussels Sprout and Chickpea Stir-fry Recipe

May 29, 2025

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This fast and engaging stir-fry combines crispy Brussels sprouts with protein-rich chickpeas in a Indian-inspired seasoning. The contemporary coconut provides sweetness whereas inexperienced chilies deliver simply the correct quantity of warmth. It is prepared in beneath half-hour and makes an ideal weeknight dinner.

Brussels Sprout and Chickpea Stir-fry is my go-to recipe after I need one thing wholesome however stuffed with taste. I really like how the Brussels sprouts get barely charred and crispy whereas staying tender inside. The chickpeas make it filling, and the tempering with mustard seeds provides it that great Indian contact. Better of all? It’s tremendous straightforward to throw collectively after a busy day.

In regards to the Recipe

This recipe brings collectively two vitamin powerhouses – Brussels sprouts and chickpeas – in a easy but flavorful dish. The tempering technique (heating spices in oil) creates an fragrant base that makes on a regular basis elements style particular. It’s excellent for anybody trying so as to add extra greens to their meals with out sacrificing style.

Why You’ll Love This Recipe

You’ll love how rapidly this dish comes collectively. The Brussels sprouts keep crisp-tender, not mushy, and the chickpeas take in all of the great spices. It’s naturally vegan and gluten-free, however so satisfying that even meat-lovers gained’t miss the meat. The contemporary coconut provides a refined sweetness that balances the warmth from the chilies completely.

Brussels Sprout and Chickpea Stir fry

Cooking Suggestions

– Don’t overcook the Brussels sprouts – they need to nonetheless have some chunk
– Toast the mustard seeds till they pop for greatest taste
– If utilizing canned chickpeas, rinse them nicely to take away extra salt
– Shred the Brussels sprouts not too finely for higher texture
– Preserve stirring whereas tempering to forestall the spices from burning

Serving and Storing Options

Serves 4 as a aspect dish or 2 as a predominant course. Complete prep and cooking time: half-hour (utilizing canned chickpeas). Serve sizzling with rice or flatbread. Leftovers hold nicely within the fridge for two days – simply reheat in a pan with a splash of water.

Related Recipes

Spiced Cauliflower and Chickpea Stir-fry
Inexperienced Bean and Coconut Stir-fry
Brussels Sprouts with Indian Spices

Nutrient Advantages

This dish is full of fiber, protein, and nutritional vitamins. Brussels sprouts provide vitamin C and Ok, whereas chickpeas present protein and iron. The coconut provides wholesome fat, and the spices have anti-inflammatory properties. It’s a whole meal that’s each nutritious and scrumptious.

Components:
Chickpeas – 1 cup (dried or canned. If dried chickpeas are used, wash and soak them in heat water in a single day)
Onions – 1/2 cup, finely chopped
Inexperienced Chillies – 2, chopped
Salt – 1 tsp
Brussels Sprouts – 2 cups, coarsely shredded
Contemporary Coconut – 1/4 cup, grated

For Tempering:
Oil – 2 tblsp
Dried Pink Chilli – 1
Black Mustard Seeds – 1 tsp
Urad Dal – 1 tsp

Methodology:
1. Drain the chickpeas, rinse and put them in a pan with 3 cups of water.
2. Carry the water to a boil.
3. Cowl the pan, decrease the warmth and simmer gently for 30-40 minutes until chickpeas are tender.
4. Drain and put aside.
5. If canned peas are used simply drain and rinse. Put aside.
6. Put the oil in a big pan over medium warmth.
7. When the oil is sizzling add the dried crimson chilli, black mustard seeds and urad dal for about 30 seconds.
8. Add onions to the pan and saute for 30 seconds.
9. Combine within the chickpeas, inexperienced chillies and salt.
10. Prepare dinner coated over medium warmth for two minutes.
11. Add the brussels sprouts and stir-fry with 1 tblsp of water for a minute.
12. Cowl and prepare dinner for 2-3 minutes until brussels sprouts are tender.
13. Mix within the coconut and prepare dinner for a minute.
14. Take away from warmth and serve.