***Obviously I forgot the chickpeas, butter, pepper, nutmeg, and parmesan for the picture ***
From: How Sweet It Is
2 Tbsp Butter
1 cup sliced mushrooms (I used baby bellas)
6-8 brussels sprouts, thinly sliced (I used more like 10)
1 can (15oz) Chickpeas, drained and rinsed
2 slices bacon (I omitted)
2 Tbsp Toasted pecans, Chopped
1/4 tsp pepper
1 pinch nutmeg
grated parmesan for topping
1. Heat large skillet over medium heat and add 1 tbsp butter. Add mushrooms and saute for about 5 minutes, or until they begin to caramelize, stirring occasionally.
2. Add brussels with a pinch of salt and remaining butter, stirring to coat, then cook for another 5 minutes.
3. Add Chickpeas, bacon, pecans, pepper and nutmeg, then stir and let sit for 5-6 minutes until chickpeas are warm and the flavors come together. Serve warm with grated parmesan on top.