Grilled Brussels Sprouts & Roasted Chickpea Hash
What is the most common word paired with Brussels Sprouts?
It was during a trip to Cleveland, I dined at Chef Michael Symon’s restaurant, Lola, and had Symon’s fried brussels sprouts with walnuts and capers. The side dish was sinfully good. I eat brussels sprouts at least once a week now. They are a packed with vitamin C and K, as well as, a great source for fiber. Those little cabbage looking balls are believed to have potent anti-cancer properties by the chemical, solforaphan. Brussels sprouts, broccoli and other members of this vegetable family contain indol-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells.
The other ingredient, Chickpeas — a.k.a. Garbanzo Beans — are a good source for protein, zinc and folate.
I have tried Symon’s brussels sprout approach of pan sauté them in bacon fat (I know, everything is better with bacon) until the little buggers caramelize.
Toes put me up to the challenge, thus developed this recipe of Grilled Brussels Sprouts & Roasted Chickpea Hash. Adding the Chickpeas, the brussels sprouts are seasoned with spices traditionally associated with Hummus and the grill adds a light smokey depth. Roasted chickpeas add a nutty, spiced crunch to the hash. The dish was paired with white wine, herb marinated grilled pork loin, Mesclun green salad and Duca d’Amalfi 2009 Valdadige Bianco.