Spaghetti with Brussels Sprouts and Chickpeas

Prepare the ingredients.. Prepare all the ingredients and bring a large pot of salted water to a boil

Clean the Brussels sprouts. Wash the Brussels sprouts, remove the outer leaves, and cut them in half

Slice the garlic. Slice the garlic into thin slices

Chop the parsley. Optionally, finely chop the parsley

Cook the pasta. Add the pasta to the boiling water and cook over medium heat for about 7 minutes according to the package instructions, until al dente

Saute the Brussels sprouts. Heat 1 tablespoon of olive oil in a pan, add the Brussels sprouts, and saute over medium heat for 8-10 minutes until softened and lightly caramelized. If they start to stick or burn, add a little water, then remove from the pan and set aside

Saute the garlic and Brussels sprouts. Heat 1 tablespoon of olive oil in a pan, add the sliced garlic, chickpeas, and optionally chili flakes, and saute over low heat for about 2-3 minutes, until the garlic is fragrant and lightly golden (do not let it burn)

Add the pasta. Add half a ladle of pasta cooking water to the pan and add the drained pasta

Add the Brussels sprouts. Add the Brussels sprouts, grate the zest of one lemon, and optionally add the chopped parsley, mix everything together, and season with salt, pepper, and lemon juice

Serve. Serve the pasta with grated cheese