Name: Spicy Brussels Sprouts, Cauliflower and Chickpeas
Ingredients: 300 g Brussels 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 teaspoon curry powder; 100 g raisins, soaked in hot water and drained; Salt Pepper; 1 x 400g tinned drained chickpeas; Vegetable stock

Spicy Brussels Sprouts, Cauliflower and Chickpeas

Author: acerockcola.com

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Ingredients

300 g Brussels 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 teaspoon curry powder
100 g raisins, soaked in hot water and drained
Salt Pepper
1 x 400g tinned drained chickpeas
Vegetable stock

Instructions

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