Vegan Slow Cooking Chickpeas (Garbanzo Beans) with Brussels Sprouts and Rosemary
🌱 100% Plant-Based
Cook Time: 360-480 min
Total Time: ~490 min
Temperature: 200°F
Protein: 15g per cooked cup
Serves: 2
Diet: Vegan, Plant-Based
Ingredients
- 1 cup cooked (164g), or one 15 oz can drained chickpeas (garbanzo beans)
- 2 cups brussels sprouts, prepped
- 1 teaspoon fresh minced rosemary
- 1 tablespoon olive oil or sesame oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Optional: 1 tablespoon soy sauce or tamari for umami
- Optional: squeeze of fresh lemon or lime juice
Instructions
- Prep the protein: Canned: drain and rinse. Dried: soak overnight, boil 45-60 min.
- Season: Toss chickpeas (garbanzo beans) with 1 teaspoon fresh minced rosemary, salt, and pepper.
- Prep vegetables: Wash and cut brussels sprouts into even pieces for uniform cooking.
- Heat: Set to 200°F. Add 1 tablespoon oil.
- Cook protein: Add chickpeas (garbanzo beans) and cook for 360-480 minutes. In stews and curries, hold shape well
- Add vegetables: Add brussels sprouts and cook until tender-crisp, about 5-8 minutes.
- Season: Add early, needs time to release flavor. Taste and adjust salt and rosemary.
- Finish: Add optional soy sauce or lemon juice for brightness. Serve immediately.
Nutrition Highlights
- Protein: 15g per cooked cup from chickpeas (garbanzo beans)
- Fiber: High — from both chickpeas (garbanzo beans) and brussels sprouts
- Diet: 100% plant-based, vegan, dairy-free
- Category: Legumes
Tips for Best Results
- In stews and curries, hold shape well
- Rosemary tip: Add early, needs time to release flavor.
- Don't overcrowd the cooking surface — work in batches for crispy results.
- For extra protein, serve over quinoa or brown rice.
- Storage: leftovers keep 4 days refrigerated, reheat at 200°F.