
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
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