Pasta With Brussels Sprouts and Chick Peas

I should have snapped a picture, but in the dinnertime chaos I forgot. Danny the sprout-hater came to the conclusion that perhaps the little cabbage heads aren't so terrible after all.

You Will Need:

Fresh Brussels sprouts (about 1 pound, trimmed)
1/4 cup black olives, chopped
4 garlic cloves, smashed and chopped
Olive oil
1 tin chick peas, rinsed, drained and skins removed
Swiss Cheese, grated for topping

Steam the trimmed sprouts for about five minutes or until bright green and just barely softened. Remove from heat, refresh under cold water and drain well. Meanwhile, in a large pan cook the garlic and olives in a generous glug of olive oil over medium heat until garlic has softened. When sprouts have cooled a bit, slice each in half and add to the pan. Reduce the heat and cook until sprouts brown and are soft. Meanwhile, boil the pasta.

Toss with hot pasta and extra olive oil. Top with cheese.