Brussel Sprouts with Chickpeas

Brussel sprouts are something I never ate as a kid.  I don't know if my mom didn't like them (which was the case with asparagus) or if they were not as widely available as they are now.  I remember eating them once when I lived in New Zealand, but I don't remember anything remarkable about them.  I don't remember hating them, now liking them.  But since I discovered how much I like them roasted, any other form of cooking them doesn't quite live up to the test.  I have had a different experience with chickpeas.  I like them in the form of hummus, but haven't found too many more ways that I really like them.  I did roast them once and I really liked the texture of how they turned out.  That being said, the method to cook these together was on the stove top, but I think both the brussel sprouts and the chickpeas would be better in the oven....next time I will have to do that instead.  (This recipe is adapted from Bitter by Jennifer McLagan.)

Brussel Sprouts and Chickpeas
1 can no salt added chickpeas (drained, thoroughly rinsed, and dried)
Salt and pepper to taste
2-4 tablespoons olive oil
1 medium shallot, finely diced
3/4 cup chicken stock
1.25 pounds brussel sprouts, outer leaves removed and cut in half
2 tablespoons balsamic vinegar

Sprinkle chickpeas with salt.  Set aside.  Pour about 2 tablespoons of olive oil in a frying pan with a lid and place over medium heat.  When hot, add the shallot and cook until lightly browned.  Add the chickpeas, season with salt and pepper, and cook until lightly browned.  Add about 1/4 cup of the chicken stock.  Deglaze the pan by bringing to a boil and scrape any brown bits from the bottom of the pan.  Remove from heat and put into a bowl.

Return the pan to the heat and add an additional 2 tablespoons olive oil.  Put over high heat.  When the oil is hot add the brussel spouts.  Cook until dark, but not black.  Add the rest of the chicken stock, then season with salt and pepper.  Lower the heat and cover until the sprouts are tender, but still crisp.   Return the chickpea mixture to the pan.  Check the seasoning and add the balsamic vinegar.  Cooked until warmed throughout.  Remove from heat and serve.