Spicy Brussels Sprouts, Cauliflower and Chickpeas

Spicy Brussels Sprouts, Cauliflower and Chickpeas

Spicy Brussels Sprouts, Cauliflower and Chickpeas

  • Author: acerockcola.com


  • 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


  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
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