Recipe sourced from

Makes 2 – 3 servings


2 Tablespoons unsalted butter

1 cup sliced mushrooms (author used baby bellas)

6 – 8 Brussels sprouts, thinly sliced

1 can (15 oz) chickpeas, drained and rinsed

2 slices cardamom sugared bacon*, crumbled

2 Tablespoons toasted pecans, chopped

1/4 teaspoon pepper

1 pinch nutmeg

Parmesan cheese for topping, freshly grated


Heat a large skillet oven medium heat and add 1 tablespoon butter. Add mushrooms and saute for about 5 minutes, or until they begin to caramelize, stirring occasionally. Add Brussels sprouts with a pinch of salt and the remaining tablespoon of butter, stirring to coat, then cooking for another 5 minutes. Add in 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.


*Crispy Cardamom Sugared Bacon

makes 10 slices

10 slices thick-cut bacon

1/4 cup brown sugar

1/2 teaspoon ground cardamom

Preheat oven to 375°F. Line a baking sheet with aluminum foil, then lay a wire rack on top of the baking sheet.

On a large plate, mix sugar and cardamom. Dredge bacon slices through the mix, lightly patting the sugar on top but not overdoing it. Lay strips on wire rack and bake for 20-25 minutes, flipping the bacon once halfway through.

Remove and drain on paper towels for 1 minute.