Crispy tamarind sprouts with peanuts & shallots

Ingredients

500g Brussels sprouts

200g banana shallots

1 x 400g tin chickpeas

1tsp ground cumin

1tsp ground coriander

1tsp chilli powder

1tbsp vegetable oil

2 tsp salt

For the dressing:

1tbsp vegetable oil

1 tbsp tamarind paste

1 tsp brown sugar

To serve:

20g salted peanuts, chopped

fresh coriander, chopped

yoghurt (optional)

flatbreads and/or rice

Directions

1. Pre-heat oven to 200C.

2. Clean & halve sprouts & shallots. Rinse & drain the chickpeas.

3. Mix sprouts, shallots, chickpeas, spices, oil & salt in a roasting tin and bake for 25 mins, until the vegetables are crisp & browned.

4. Meanwhile, make the dressing by mixing those ingredients together.

5. To serve, drizzle the dressing over the cooked vegetables, and top with peanuts & coriander. Eat with the flatbreads/rice (and optional yoghurt).