Instant Pot Holiday Chickpeas with Brussels Sprout Crisps and Hazelnuts

Name: Instant Pot Holiday Chickpeas with Brussels Sprout Crisps and Hazelnuts
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: European
Ingredients: 1 cup (200 g) dried chickpeas, sorted and rinsed, sorted through for debris and rinsed; 3 cups (720 ml) water for chickpeas; 1½ lb (680 g) Brussels sprouts, fresh, trimmed and halved lengthwise; 3 tablespoons (45 ml) extra-virgin olive oil; 4 cloves garlic cloves, fresh, minced; 1 teaspoon (1 g) dried thyme; 2 sprigs fresh thyme sprigs (optional); 2 tablespoons (30 ml) sherry vinegar; to taste sea salt; to taste freshly ground black pepper; ¾ cup (100 g) roasted hazelnuts, coarsely chopped; 1½ tablespoons (22 ml) walnut oil (optional); 1 pinch fleur de sel or sea salt flakes, for finishing (optional)

From the MyKitchenBank Kitchen

A showstopping festive side dish that marries creamy chickpeas seasoned with garlic, thyme, and sherry vinegar with crispy roasted Brussels sprouts and toasted hazelnuts. The chickpeas cook under pressure in just minutes, while the Brussels sprouts roast to golden, caramelized edges. Finished with a drizzle of walnut oil and fresh thyme for an elegant holiday table.

Prep: 15 min
Cook: 35 min
Wait: 15 min
Total: 1 hr 5 min
Makes: 6 servings (about 1 cup each)

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Steps

Before you start

Preheat oven to 425°F (220°C) for the Brussels sprouts
Sort and rinse dried chickpeas, or have canned chickpeas ready
Trim Brussels sprouts and peel off any yellowed outer leaves

1
Roast Brussels sproutsOven 425°F / 220°C
- Toss the halved Brussels sprouts with 3 tablespoons (45 ml) olive oil, salt, and pepper in a large bowl.
- Spread cut-side down on an 18×13-inch (46×33 cm) baking sheet in a single layer.
- Roast at 425°F (220°C) for 20–25 minutes, stirring halfway through, until the cut sides are deep golden brown and the outer leaves are crispy and charred at the edges.
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Ready when: Cut sides are deep golden brown; outer leaves are crispy and charred
Tip: Don't stir too early—let them sit undisturbed for the first 10 minutes to develop good color and crispiness.
2
Pressure-cook chickpeas
- Pour 3 cups (720 ml) water into the Instant Pot.
- Add the sorted and rinsed chickpeas, minced garlic, 1 teaspoon (1 g) dried thyme, 2 tablespoons (30 ml) sherry vinegar, and a generous pinch of salt.
- Stir to combine.
- Lock the lid and set to high pressure for 20 minutes.
- When the cooking time is finished, allow 10 minutes of natural pressure release, then carefully open the vent to release any remaining steam.
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Ready when: Chickpeas are tender and easily crushed between two fingers; pressure has fully released
Tip: Taste a chickpea—it should be creamy inside with no chalky center. If still firm, add 5 more minutes of cooking.
3
Toast hazelnuts (optional step)
- While the chickpeas cook, warm a small skillet over medium heat for 2–3 minutes.
- Add the chopped hazelnuts and toast, stirring frequently, for 3–4 minutes until fragrant and lightly deepened in color.
- Pour onto a plate to cool and prevent burning.
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Ready when: Hazelnuts are fragrant and slightly deeper in color
Tip: Watch carefully—nuts can go from toasted to burnt in seconds. Stir continuously.
4
Finish and serve
- Transfer the warm chickpeas and their cooking liquid to a serving bowl or platter.
- Arrange the roasted Brussels sprouts on top and around the chickpeas.
- Scatter the toasted hazelnuts over everything.
- Drizzle lightly with walnut oil (if using) and finish with a pinch of fleur de sel.
- Garnish with fresh thyme sprigs if desired.
- Serve warm.
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Ready when: Dish is assembled and warm
Tip: Add the walnut oil and fleur de sel just before serving to preserve their delicate flavors.

Good to know

Tips

For a more elegant presentation, pile the chickpeas in the center of the plate and arrange Brussels sprout halves around them like flower petals, then scatter hazelnuts on top.
The sherry vinegar and garlic infuse the chickpeas as they cook, but you can taste and adjust the seasoning after cooking if needed.
If your Brussels sprouts are particularly large, quarter them instead of halving them so they cook and crisp evenly.
This dish is naturally vegan and makes a beautiful vegetarian main course when paired with crusty bread and a simple green salad.

Make ahead

The chickpeas can be cooked up to 2 days ahead and stored in their cooking liquid in the refrigerator. The Brussels sprouts can be roasted several hours in advance and reheated in a 350°F (175°C) oven for 5 minutes just before serving. Do not add the hazelnuts, walnut oil, or garnish until ready to serve.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. The chickpeas keep better than the Brussels sprouts; the sprouts may soften slightly. Reheat gently in a 325°F (160°C) oven for 10–15 minutes or in a skillet over medium-low heat with a splash of water. Do not freeze because the texture of the Brussels sprouts will be compromised.

Substitutions

dried chickpeas, sorted and rinsed → 2 cans (15 oz / 425 g each) canned chickpeas, drained and rinsed. Skip the pressure cooking and proceed directly to assembly. Warm the canned chickpeas gently with the garlic, thyme, and vinegar in a small saucepan over medium heat for 5 minutes.
roasted hazelnuts → roasted almonds, pecans, or walnuts. Use the same amount; toast fresh if you prefer, or use pre-toasted nuts. The flavor will be slightly different but equally delicious.
sherry vinegar → aged balsamic vinegar or red wine vinegar. Use the same amount; the dish will have a deeper or slightly more rustic flavor.
walnut oil → good-quality extra-virgin olive oil or hazelnut oil. Drizzle lightly over the finished dish. Hazelnut oil pairs especially well with the hazelnuts.