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Brussels by Russell Recipe

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This recipe for Brussels by Russell is from The Martinson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
15 large Brussel Sprouts. (cut into quarters)
1 1/2 cup Chick Peas (aka: Garbanzo Beans)
1 large Red Onion
3 tablespoons Olive Oil
1 tablespoon Balsamic Vinegar
1 teaspoon Ground Cinnamon
1 teaspoon Paprika
1 teaspoon Sugar (or substitute Honey or Real Maple Syrup)
1 cup Water
Salt
Directions:
Directions:
The key to this recipe is using fresh chick peas. To get them, buy dried chick peas at the grocery store. Soak them in a bowl of water at room temperature for two days. Change the water once or twice. Canned chick peas can be substituted, but neither the flavor or the texture is the same.

Dice onion and saute in pan with 1-11/2T. olive oil. After two minute, add balsamic Vinegar, cinnamon, paprika and sugar. Saute until onion is translucent. Remove from pan and set aside.

Add to pan chick peas, 1 T. olive oil and water. Cook on high heat for 2-3 minutes. Add brussel sprouts and reduce heat to medium. Cover and cook until water is evaporated. Stir occasionally. Add onions and stir 1 minute. Turn off heat. Cover. Let stand for another 1-2 minutes. Salt to taste.

Serve.
Number Of Servings:
Number Of Servings:
3-4
Preparation Time:
Preparation Time:
15 minutes (after chick peas are soaked.)

 

 

 

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