2TBSunsalted plant based butteroptional - it amps up the flavor!
6garlic clovesthinly sliced
4Cshredded brussels sproutsor about 1lb whole Brussels, shredded
½cupfreshly grated vegan Parmesan
2TBSdrained capers
1TBScaper brine
Juice of 1 lemon
pinchof red pepper flakesoptional
Instructions
Heat the olive oil in a heavy bottomed pot over medium heat, then add chickpeas with a sprinkle of salt and pepper. Cook, stirring occasionally, for 10-12 minutes, or until the chickpeas start to turn brown and crispy.
Next add in the butter (optional), garlic and Brussels. Stir well and season with a pinch more salt. Cook, stirring occasionally, until the sprouts start to cook down (5-7 minutes).
Once cooked down, add in the capers, brine, lemon juice and parmesan. Stir well and season with salt and pepper to taste. Add more of any of those last ingredients for extra flavor, and serve!
If tossing with pasta:
Cook pasta/linguine according to the package directions, and reserve 1.5 cups pasta water. Once the pasta is done, add the pasta and the reserved water into the pot with everything else and toss well, season and enjoy!