Turns out our furnace problems were solved with a new thermostat. Thank goodness it was such an easy fix. It will be a bit warmer over the next few days which is perfect for us. It will melt the snow and allow us to rake all the leaves we had neglected earlier before winter resumes again later in the week.
Hearty winter fare is back into my kitchen for good and this was a delicious side, and could definitely work if you are looking for a something different for a holiday meal. Brussels sprouts are braised with chickpeas, kale and sun-dried tomatoes along with Italian-inspired seasonings. I thought this was excellent. Highly recommended.
What are you planning to serve for Thanksgiving?
Mediterranean Chickpeas Braised with Brussels Sprouts, Kale & Sun-Dried Tomatoes
Adapted from Veganomicon
1 tbsp olive oil
1 cup onion, chopped
2 cups cooked chickpeas
1 lb Brussels sprouts, trimmed and quartered
4 garlic cloves, minced
1/2 tsp dried thyme
1/2 tsp dried basil
1/4 tsp dried tarragon
1/2 cup sun-dried tomatoes, rinsed and chopped (soaked for 10 minutes in boiling water if super dry)
2 cup vegetable broth
1/4 cup red wine
2 cups thinly sliced kale (200g prepped)
1. In a large pan over medium-high heat add oil. Once hot, add the onion and chickpeas and saute until browned, around 7 minutes. Add the Brussels sprouts and continue to cook for 3 more minutes, adding additional oil if needed. Add the garlic, thyme, basil, tarragon, and sun-dried tomatoes and stir for another minute.
2. Deglaze with the vegetable broth and red wine. Once the liquid is boiling, stir in the chopped kale, cover and reduce heat to simmer. Cook for 5-7 minutes, or until the kale is wilted. Season to taste and serve immediately.