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Chickpeas and Brussels Sprouts with Capers over Quinoa

As you can see below, this Chickpeas and Brussels Sprouts with Capers over Quinoa (cooked in chicken bone broth) dish is a very quick, simple one—the main source of flavor is the capers—but a good example of working with what you find at a farmer’s market to improvise a meal that isn’t the same old thing.

A friend and I recently discussed our biggest obstacle to shopping at a farmer’s market in a productive, cost-effective way—impulse buying. I am totally guilty of buying items just because they look so fresh and colorful, or are things I have never seen before that pique my interest, and then bringing them home to die a slow death in my fridge (RIP, edible flowers).

So I have developed a strategy that has worked pretty well for me thus far—I am not allowed to buy an item unless I have a rough game plan in my head for how I am going to prep it. So when I walked into NYC’s Union Square Greenmarket last week and saw a pile of peak green Brussels sprouts, I stopped to consider what I could make with them that I would want to eat multiple times during the week. Have been eating a ton of roasted vegetables lately, so I eliminated that option. Then I mentally scanned my cabinets and fridge for my seasoning options, landed on capers, remembered I had several cans of chickpeas to work through, and came up with this idea.  With that in mind, I had a much better sense of how much to buy and what else I may need to purchase at the market or the grocery store. I still have my splurge purchases here and there, but they are far fewer and way less costly.

For the chickpeas and Brussels sprouts with capers (makes 6 servings):


(2) 15 oz cans of organic chickpeas

(1) 15 oz can of diced tomatoes

1 lb of Brussels sprouts (shredded)

¼ cup Kasandrinos extra virgin olive oil (Use discount code SLICEOFPAI for 10% off)

1 ½ teaspoon garlic salt

1 teaspoon chili flakes

1/3 cup capers (no liquid)

Sea salt to taste

2 bay leaves


  • Pour olive oil into large sauté pan on medium heat and add bay leaves.
  • After a minute, stir in diced tomatoes, chickpeas, garlic salt, chili flakes, capers, and sea salt.
  • After about a minute, fold in Brussels sprout leaves.
  • Keep stirring until sprouts are desired consistency (I like them to stay still a bit crisp).

For the quinoa (makes 3 servings):


1 cup of quinoa

2 cups of Kettle and Fire chicken bone broth (or you can substitute with a vegetarian broth)

6 or 7 medium-sized sprigs of coriander


  • Thoroughly rinse and drain quinoa in cold water.
  • Pour quinoa and broth into a saucepan, with the coriander thrown in, and bring it to a boil.
  • Reduce to a simmer, then cover and cook until all the broth is absorbed.