Macaroni is a comfort food even without cheese. This Chickpea, Brussel Sprouts Mac is a slightly different version with a legume and a green. I just felt like some Macaroni one day and not the usual thing. So I looked to see what I had on hand and came up with this recipe.
Try this Chickpea, Brussel Sprouts Mac for lunch or dinner, and let me know what you think. It’s a hearty dish and can satisfy the hungry eater.
Chickpea, Brussel Sprouts Mac
Ingredients
- 1/2 cup carrots, finely diced
- 2 garlic cloves, minced
- 1 medium sweet onion, finely diced
- 4 cups water
- 4 cups vegetable broth
- 1 (28-ounce) can diced tomatoes, drained
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 2 tablespoons nutritional yeast
- 1 pound brussel sprouts, cleaned and trimmed
- 1 pound elbow macaroni
- 1 (15-ounce) can chickpeas, rinsed and drained
- Sea Salt and freshly ground pepper, to taste
Instructions
- Saute carrots, garlic and onion in Dutch oven for about 5 minutes.
- Add water, vegetable broth and tomatoes. Add seasonings and nutritional yeast. Bring to boil, then turn to simmer and let cook for 30 minutes.
- Add Brussels sprouts and macaroni and cook for another 10 minutes or until done.
Loved this recipe! Everything came out cooked correctly and there was a good variety of flavors. I had some cold for lunch the next day and would recommend that as well! I have never liked the texture of chickpeas but they were wonderful in this recipe. Many thanks
Sue, So glad you liked the Chickpea Brussel Sprouts Mac, especially in view of the fact that you were not fond of chickpeas. Thanks so much for your comment.