Name: Spicy Brussels Sprouts, Cauliflower and Chickpeas
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

CategoryMain Dishes

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:

This makes about 3 servings

Preheat the oven to 180C/gas 5

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

Season well and mix together gently and cover with foil

Place into preheated oven

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

Add drained chickpeas

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

Transfer roasted vegetables to a serving bowl

Add toasted pine nuts and raisins

Season to taste and stir gently

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

Ingredients