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ground beef and brussels sprouts with chickpea pasta in a beef sauce with fresh pasrsley
Penny Kovacs

Ground Beef and Brussels Sprouts (with Chickpea Pasta)

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Ground Beef and Brussels Sprouts with chickpea pasta is a hearty, protein-packed meal. It combines crumbled beef, tender Brussels sprouts, fiber-rich chickpea pasta tossed together in a nutritional beef bone broth sauce. Keep it Paleo and Whole30 friendly by using hearts of palm pasta or cauliflower rice in place of the chickpea pasta.
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Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 6 people
Course: Dinner, Lunch, Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 lb Ground Beef I like Grass Roots
  • 14 oz Brussels Sprouts washed, outer leaves removed, and cut in half
  • 8 oz Chickpea Pasta cook according to package directions, drain but reserve 1/2 cup of water. I like Chickapea brand
  • 1 cup Onion diced
  • 1 Tbsp Extra Virgin Olive Oil
  • 1 tsp Garlic Powder
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/4 cup Coconut Aminos
  • 2 cups Beef Bone Broth I like Kettle & Fire
  • 2 Tbsp Fresh Parsley chopped
  • 1 tsp Red Pepper Flakes optional for added heat

Method
 

  1. Cook your pasta according to package directions, drain most of the water reserving about 1/2 cup to thicken the sauce.
  2. Meanwhile, in a large skillet heat the olive oil over medium heat.
  3. Add the onions cooking till they are translucent.
  4. Add the ground beef, breaking apart and cooking till no longer pink. Drain excess fat if necessary.
  5. Stir in the halved Brussels sprouts, garlic powder, coconut aminos, beef broth, salt, pepper, and red pepper flakes (if using).
  6. Cover skillet cooking for about 10 minutes, stirring occasionally, till Brussels are tender.
  7. Add the cooked pasta and reserved pasta water, stirring to coat the pasta with the sauce. Simmer 5 minutes.
  8. Garnish with chopped parsley before serving.
  9. Enjoy!

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