Brussels Sprouts & Chickpeas

2 Tbsp olive oil

1 15-oz can chickpeas, rinsed / drained / patted dry

salt / pepper

2 Tbsp butter

2 Tbsp olive oil

3 garlic cloves sliced

1 lb brussels sprouts, halved or quartered, depending on size

salt / pepper

2 Tbsp capers, drained

3 Tbsp lemon juice

1/2 cup grated grana padano cheese

heat 2 Tbsp olive oil in a large skillet on medium heat

add chickpeas plus salt / pepper 

saute for 5-7 minutes, stirring frequently, until golden-brown

remove to a bowl

heat butter & 2 Tbsp olive oil w/ garlic until fragrant

add sprouts plus salt / pepper

cook for about 10 minutes, stirring frequently, mostly covered, until barely tender

add a quarter cup water toward the end

add capers / lemon juice / cheese, stir well