Saffron Tomato Chickpeas with Spiced Freekeh and Shaved Brussels Sprouts
Photo: Iain Bagwell
With its exotic notes of saffron and smoke, tenderness and crunch, this is a meal that doesn’t get old. All of its components last at least a week in the refrigerator and months in the freezer, so you can thaw them and assemble whenever you like. Look for dukkah, an Egyptian spice blend, at well-stocked grocery stores, Middle Eastern markets, and online. Or make your own: Blend 1/4 tsp. each sesame seeds, ground coriander and cumin, dried thyme, and finely chopped roasted hazelnuts.
This recipe, and others like it, can be found in the article “From Soups to Salads to Pastas, These Are the Best Ways to Savor Fall Vegetables.”
How to Make It
Step 1
1
Slice brussels sprouts as thinly as possible. In a bowl, toss with lemon juice, salt, and sugar.
Step 2
2
Spoon chickpeas and freekeh into two bowls. Top each with half of seasoned brussels sprouts, 3 tbsp. yogurt, and a drizzle of oil. Sprinkle brussels sprouts and yogurt with fine sea salt and a pinch or two of dukkah.
Ingredients
10 brussels sprouts
1 1/2 teaspoons lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon turbinado sugar
2 cups Saffron Tomato Chickpeas
2 1/2 cups Freekeh with Parsley and Onions
6 tablespoons yogurt
4 teaspoons extra-virgin olive oil
Fine sea salt to taste
About 1/2 tsp. dukkah, store-bought or homemade
Directions
Step 1
1
Slice brussels sprouts as thinly as possible. In a bowl, toss with lemon juice, salt, and sugar.
Step 2
2
Spoon chickpeas and freekeh into two bowls. Top each with half of seasoned brussels sprouts, 3 tbsp. yogurt, and a drizzle of oil. Sprinkle brussels sprouts and yogurt with fine sea salt and a pinch or two of dukkah.
Search All of Sunset's Recipes
The Latest
This Petite Highland Park House Was Inspired by Resorts in Oaxaca and Ojai
