Saffron Tomato Chickpeas with Spiced Freekeh and Shaved Brussels Sprouts

With its exotic notes of saffron and smoke, tenderness and crunch, this is a meal that doesn’t get old. All of its components last at least a week in the refrigerator and months in the freezer, so you can thaw them and assemble whenever you like. Look for dukkah, an Egyptian spice blend, at well-stocked grocery stores, Middle Eastern markets, and online. Or make your own: Blend 1/4 tsp. each sesame seeds, ground coriander and cumin, dried thyme, and finely chopped roasted hazelnuts.

This recipe, and others like it, can be found in the article “From Soups to Salads to Pastas, These Are the Best Ways to Savor Fall Vegetables.”

10 brussels sprouts

1 1/2 teaspoons lemon juice

1/4 teaspoon kosher salt

1/4 teaspoon turbinado sugar

2 cups Saffron Tomato Chickpeas

2 1/2 cups Freekeh with Parsley and Onions

6 tablespoons yogurt

4 teaspoons extra-virgin olive oil

Fine sea salt to taste

About 1/2 tsp. dukkah, store-bought or homemade

Step 1

Slice brussels sprouts as thinly as possible. In a bowl, toss with lemon juice, salt, and sugar.

Step 2

Spoon chickpeas and freekeh into two bowls. Top each with half of seasoned brussels sprouts, 3 tbsp. yogurt, and a drizzle of oil. Sprinkle brussels sprouts and yogurt with fine sea salt and a pinch or two of dukkah.

Nutrition Facts

Amount Per Serving
Calories 768Calories from Fat 32

% Daily Value *
Total Fat 29g45%

Saturated Fat 3.9g20%
Cholesterol 6mg2%
Sodium 1544mg65%
Total Carbohydrate 107g36%

Dietary Fiber 28g113%
Protein 29g58%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Saffron Tomato Chickpeas with Spiced Freekeh and Shaved Brussels Sprouts