3-4 cups Brussels sprouts, sliced
2 garlic cloves, minced
2 tablespoons olive oil*
Juice from 1 lemon
1 can chickpeas
Shredded Parmesan cheese
*May need to use more olive oil
Heat olive oil in a large skillet over medium-high heat. Add garlic and stir; after about 1 minute, add Brussels sprouts to skillet. Stir sprouts occasionally until they are browned on both sides; this could take 10 minutes or so.
Once sprouts are browned, add chickpeas to skillet and stir for about a minute, allowing chickpeas to become warm.
Pour sprouts mixture into a large bowl; add lemon juice and Parmesan cheese. Enjoy!
Recipe inspired by: The Almond Eater