Chickpea, Brussel Sprouts Mac

Macaroni is a comfort food even without cheese. This Chickpea, Brussel Sprouts Mac is a slightly different version with a legume and a green. I just felt like some Macaroni one day and not the usual thing. So I looked to see what I had on hand and came up with this recipe. 


Vegan Pasta Recipe




Try this Chickpea, Brussel Sprouts Mac for lunch or dinner and let me know what you think. It’s a hearty dish and can satisfy the hungry eater.

Chickpea, Brussel Sprouts Mac
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  1. Carol Fitzgerald
  1. 1/2 cup carrots, finely diced
  2. 2 garlic cloves, minced
  3. 1 medium sweet onion, finely diced
  4. 4 cups water
  5. 4 cups vegetable broth
  6. 1 (28-ounce) can diced tomatoes, drained
  7. 1 teaspoon thyme
  8. 1 teaspoon rosemary
  9. 2 tablespoons nutritional yeast
  10. 1 pound brussel sprouts, cleaned and trimmed
  11. 1 pound elbow macaroni
  12. 1 (15-ounce) can chickpeas, rinsed and drained
  13. Sea Salt and freshly ground pepper, to taste
  1. Saute carrots, garlic and onion in Dutch oven for about 5 minutes.
  2. Add water, vegetable broth and tomatoes. Add seasonings and nutritional yeast. Bring to boil, then turn to simmer and let cook for 30 minutes.
  3. Add Brussels sprouts and macaroni and cook for another 10 minutes or until done.
  4. Add chickpeas and sea salt and pepper at the end.
Vegan Recipes
Carol Fitzgerald
  • Sue

    Loved this recipe! Everything came out cooked correctly and there was a good variety of flavors. I had some cold for lunch the next day and would recommend that as well! I have never liked the texture of chickpeas but they were wonderful in this recipe. Many thanks

    July 8, 2016 at 1:03 am

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