I have about .4 seconds to shove something not chocolate-covered into my face this week.
Lucky for me, it only feels like .4 seconds.
Okay, fine — more like 15–20 minutes, which is still pretty close to instant when you’re hungry. Also, I figure it’s worth squeezing in some fiber and green things before the season of snack plates and bubbles begins. Tell me I’m not the only one who does that.
Bonus: this uses the bacon from yesterday, which is a win.
I love the start of a new year, even if New Year’s Eve isn’t really my vibe — I get sleepy, and sometimes my expectations are unreasonably high. Rather than making a lofty resolution to eat more greens (and then setting myself up to fail), I’ll just eat a little green now and call it progress.
Fortunately, this dish actually tastes great.
This bowl is everything I love: butter, chickpeas, bacon, Brussels sprouts, caramelized mushrooms and cheese. Specifically, a wine-soaked Toscano I found — the kind of Parmesan or aged cheese with a touch of wine is an incredible finishing touch. If you can find a wine-soaked or richly aged cheese, grab it.
Make this. Eat this. Repeat.
The flavors are warm, toasty and comforting — exactly what you want on a chilly day.
Warm Winter Chickpeas
serves 2–3
Adapted from a toasty chickpea salad.
- 2 tablespoons unsalted butter
- 1 cup sliced mushrooms (baby bellas work well)
- 6–8 Brussels sprouts, thinly sliced
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 slices cardamom-sugared bacon, crumbled (or your favorite bacon)
- 2 tablespoons toasted pecans, chopped
- 1/4 teaspoon freshly ground black pepper
- Pinch of nutmeg
- Freshly grated Parmesan or another aged cheese for topping
Heat a large skillet over medium heat and add 1 tablespoon of butter. Sauté the mushrooms for about 5 minutes, stirring occasionally, until they begin to caramelize. Add the sliced Brussels sprouts with a pinch of salt and the remaining tablespoon of butter, toss to coat, and cook another 5 minutes until tender and lightly browned.
Add the chickpeas, crumbled bacon, toasted pecans, pepper and nutmeg. Stir to combine, then let the mixture sit undisturbed for 5–6 minutes so the chickpeas warm through and the flavors meld.
Serve warm with a generous grating of Parmesan on top. Leftovers reheat well and make a great quick lunch.
Warm, cozy, and perfect for winter. Enjoy!