Vegetarian Ventures: Pasta with Chickpea Sauce and Brussels Sprouts

Z and I leave for a mini vacation tonight, and won't be returning until Saturday evening. You know what that means...Operation Eat Everything in the Kitchen.

As a result of this "operation," last week, I was faced with having to make dinner with nothing but a can of chickpeas, leftover pasta and some frozen Brussels sprouts (Brussels sprouts are my latest obsession, and are cheap/delicious from the frozen food aisle at Stop and Shop). After asking some of my Twitter peeps what chickpea recipes they love, Megan sent me a recipe for Garlic Chickpea Sauce - and it immediately won me over.

Pasta with Chickpea Sauce and Brussels Sprouts
Adapted from Cooking Whims
Yields: 4-6 servings

-1 tbsp. olive oil
-1 can chickpeas, rinsed and drained
-2 tbsp. minced garlic
-1/4 to 1/2 cup vegetable stock (preferably low sodium)
-3 cups whole wheat fusilli pasta, cooked
-6 Brussels sprouts (frozen), cooked according to package directions and roughly chopped
-1 tbsp. lemon juice
-Parmesan cheese for serving
-Salt and pepper, to taste

Directions:
1.) Heat oil in a medium saucepan over medium heat. Add garlic; saute one minute. Add chickpeas and broth; flavor with salt and pepper. Bring to a boil. Cover, reduce heat, and simmer 15 minutes.
2.) Place chickpea mixture in a food processor and process until smooth. Taste for seasoning. Combine chickpea mixture, pasta, Brussels sprouts, and lemon juice. Sprinkle with cheese, if desired.

In the words of Ina Garten: How easy is that?

I was a little afraid that the chickpea sauce would taste just like hummus (I love hummus, but in pasta? Not so much), but I was pleasantly surprised at the final outcome. The sauce was flavorful, silky and savory without just tasting like pureed chickpeas. The Brussels sprouts might seem like an odd addition, but they added a fantastic additional texture and flavor to the dish - not to mention some added nutrients!

What blog recipes have inspired you lately?

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