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.

Charity Ferreira
This Story Originally Appeared On sunset.com


Iain Bagwell

Recipe Summary

8 mins
Serves 2


Ingredient Checklist


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

  • 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

768 calories; calories from fat 32%; protein 29g; fat 29g; saturated fat 3.9g; carbohydrates 107g; fiber 28g; sodium 1544mg; cholesterol 6mg.