Just before the weekend, all readers who cook ask themselves this eternal question: what are we going to eat? To inspire you, The Press suggests a recipe that will make your mouth water.
This bowl is very simple, easy to prepare and very tasty thanks to the tahini sauce. It can be served with rice or any starchy food of our taste.
Yield: 4 servings
Preparation: 10 minutes
Cooking: 25 minutes
Ingredients
- 2 540 ml cans chickpeas, rinsed and drained
- 24 Brussels sprouts, quartered
- 3 tbsp tamari sauce (or soy sauce)
- 3 tbsp maple syrup
- 1 1/2 tsp Sriracha sauce (optional)
- The juice of 1 lemon
- Pepper
Ingredients for the sauce
- 1/4 cup tahini
- 1/2 tbsp tamari sauce
- The juice of 1/2 lemon
- About 1/4 cup water
- 1/4 tsp Sriracha sauce (optional)
- Salt, pepper
Preparation
- 1. Preheat oven to 400°F and line a large baking sheet with parchment paper.
- 2. In a bowl, mix the chickpeas with 2 tbsp. of tamari sauce and 2 tbsp. of maple syrup. Add 1 tsp. of sriracha sauce and the juice of half a lemon. Add pepper and mix. Spread on the baking sheet and bake for about fifteen minutes, stirring halfway through cooking.
- 3. Meanwhile, in a bowl, toss the cabbages with 1 tbsp. tamari sauce and 1 tbsp. maple syrup. Add 1/2 tsp. sriracha sauce and the juice of half a lemon. Season with pepper and toss. Add the cabbages to the chickpeas and bake for an additional 10 minutes.
- 4. Whisk all the ingredients for the sauce, adding more or less water, depending on the desired texture. Set aside.
- 5. Serve chickpeas and Brussels sprouts with sauce and rice, if desired.
Source: recipe by Sophie Ducharme.
Published in The Press+ April 26, 2018.