Grilled Chickpeas with Brussels Sprouts and Crispy Garlic

Instructions

1. 1

   Preheat your grill or grill pan to medium-high heat (around 400°F). Pat the dried chickpeas completely dry using paper towels to ensure proper charring.

   Tip: Moisture is the enemy of crispiness—don't skip the drying step!

2. 2

   In a large bowl, combine olive oil, smoked paprika, cumin, salt, pepper, and red pepper flakes. Add the dried chickpeas and toss until evenly coated.

   Tip: Use your hands to ensure every chickpea gets coated with the spiced oil.

3. 3

   In a separate bowl, toss the halved brussels sprouts with 1 tablespoon of olive oil, salt, and pepper. Set aside.

   Tip: Keep the brussels sprouts separate to control their cooking time.

4. 4

   Spread the chickpeas on a grill grate or in a grill basket and cook for 12-15 minutes, shaking or stirring every 3 minutes, until the outside is charred and slightly crispy.

   Tip: Listen for popping sounds—this indicates the chickpeas are developing that desirable crust.

5. 5

   Place the brussels sprouts flat-side down directly on the grill grates during the last 10 minutes of the chickpea cooking time. Allow them to char for 4-5 minutes per side until golden and tender.

   Tip: The flat cut side should develop a beautiful caramelized crust.

6. 6

   While the vegetables grill, warm 1 tablespoon of olive oil in a small pan over medium heat and add the minced garlic. Cook for 2-3 minutes, stirring frequently, until the garlic turns golden and crispy, then remove from heat.

   Tip: Watch carefully—garlic can burn quickly and become bitter.

7. 7

   Transfer the grilled chickpeas and brussels sprouts to a serving bowl. Drizzle with lemon juice and toss gently.

   Tip: The acidity of the lemon brightens all the smoky flavors.

8. 8

   Top with the crispy garlic and its oil, fresh lemon zest, and chopped parsley. Serve warm or at room temperature.

   Tip: This dish is delicious served immediately or eaten as a leftover the next day.