Spicy Brussels Sprouts, Cauliflower and Chickpeas

    Category
    Yields1 Serving
    Ingredients:
     300 g Brussel sprouts, trim outer leaves and stems
     50 g Pine nuts, lightly oven roasted
     1 Large head of cauliflower, trimmed and cut into small pieces
     1 tsp Curry powder
     100 g Raisins, soaked in hot water and drained
     Salt & Pepper
     1 400g tinned drained chickpeas
     Vegetable stock
    Directions:
    1

    This makes about 3 servings

    2

    Preheat the oven to 180C/gas 5

    3

    Place the cauliflower florets and sprouts in a large roasting pan, splash with vegetable stock

    4

    Season well and mix together gently and cover with foil

    5

    Place into preheated oven

    6

    Roast for 15 minutes and remove foil and add more vegetable stock to prevent burning

    7

    Add drained chickpeas

    8

    Roast for a further 15 - 20 minutes until vegetables are lightly caramelised

    9

    Transfer roasted vegetables to a serving bowl

    10

    Add toasted pine nuts and raisins

    11

    Season to taste and stir gently

    12

    Serve with 1/3 -1/2 cup quinoa per person

    Ingredients

    Ingredients:
     300 g Brussel sprouts, trim outer leaves and stems
     50 g Pine nuts, lightly oven roasted
     1 Large head of cauliflower, trimmed and cut into small pieces
     1 tsp Curry powder
     100 g Raisins, soaked in hot water and drained
     Salt & Pepper
     1 400g tinned drained chickpeas
     Vegetable stock

    Directions

    Directions:
    1

    This makes about 3 servings

    2

    Preheat the oven to 180C/gas 5

    3

    Place the cauliflower florets and sprouts in a large roasting pan, splash with vegetable stock

    4

    Season well and mix together gently and cover with foil

    5

    Place into preheated oven

    6

    Roast for 15 minutes and remove foil and add more vegetable stock to prevent burning

    7

    Add drained chickpeas

    8

    Roast for a further 15 - 20 minutes until vegetables are lightly caramelised

    9

    Transfer roasted vegetables to a serving bowl

    10

    Add toasted pine nuts and raisins

    11

    Season to taste and stir gently

    12

    Serve with 1/3 -1/2 cup quinoa per person

    Spicy Brussels Sprouts, Cauliflower and Chickpeas