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Brussels sprouts pan with chickpeas

Brussels sprouts pan with chickpeas

Preparation time:
15 min
Difficulty level:

Nutritional values:

72 g
34 g
35 g


Salt, table salt, sea saltSalt, table salt, sea salt 2 Pinch(s)
Pepper (black)Pepper (black) 2 Pinch(s)
Parsley (fresh)Parsley (fresh) 25 g
Curry powderCurry powder ½ Tablespoon
Chickpeas (canned)Chickpeas (canned) 200 g
HazelnutHazelnut 1 ½ Teaspoon
Rapeseed oilRapeseed oil 1 Teaspoon
Brussels sprouts (frozen)Brussels sprouts (frozen) 250 g
Lemon juiceLemon juice ½ Teaspoon
Chili flakesChili flakes 1 Pinch(s)
Gluten free breadGluten free bread 60 g


Step 1:
Defrost the frozen Brussels sprouts the night before or in the microwave at about 200 watt for 5 min.
Step 2:
Briefly rinse the chickpeas in a sieve and then drain them.
Step 3:
Wash and finely chop the parsley. Then thoroughly mix parsley, chili flakes, curry powder, salt and pepper with the lemon juice in a large bowl. Set aside for now.
Step 4:
Cut the thawed Brussels sprouts in half and heat the canola oil in a non-stick frying pan. Now sauté the Brussels sprout halves in it for about 5 min. Add the chickpeas and hazelnuts whole and heat briefly.
Step 5:
Now add the finished Brussels sprouts and chickpeas mix to the herb and spice mixture in the bowl and mix well. If necessary, season again with salt and pepper and season to taste. Now arrange the finished mix on a plate and serve with the gluten-free bread. Enjoy.

Macronutrient distribution:

The recipe Brussels sprouts pan with chickpeas is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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