Saffron Tomato Chickpeas With Spiced Freekeh And Shaved Brussels Sprouts

• 10 brussels sprouts
• 1 1/2 teaspoons lemon juice
• 1/4 teaspoon kosher salt
• 1/4 teaspoon turbinado sugar
• 2 cups Saffron Tomato Chickpeas
• 2 1/2 cups Freekeh with Parsley and Onions
• 6 tablespoons yogurt
• 4 teaspoons extra-virgin olive oil
• Fine sea salt to taste
• About 1/2 tsp. dukkah, store-bought or homemade

1. Slice brussels sprouts as thinly as possible. In a bowl, toss with lemon juice, salt, and sugar.
2. Spoon chickpeas and freekeh into two bowls. Top each with half of seasoned brussels sprouts, 3 tbsp. yogurt, and a drizzle of oil. Sprinkle brussels sprouts and yogurt with fine sea salt and a pinch or two of dukkah.

brussels, lemon juice, kosher salt, turbinado sugar, saffron tomato, parsley, yogurt, extravirgin olive oil, salt

Taken from www.myrecipes.com/recipe/saffron-tomato-chickpeas-spiced-freekeh-shaved-brussels-sprouts (may not work)