Crispy tamarind sprouts with peanuts & shallots

This recipe was shared on the Growers' Sheet 25th November 2022. The original source cited was The Green Roasting Tin by Rukmini Iyer

Vegetarian, gluten free, vegan, dairy free

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

Pre-heat oven to 200C.
Clean & halve sprouts & shallots. Rinse & drain the chickpeas.
Mix sprouts, shallots, chickpeas, spices, oil & salt in a roasting tin and bake for 25 mins, until the vegetables are crisp & browned.
Meanwhile, make the dressing by mixing those ingredients together.
To serve, drizzle the dressing over the cooked vegetables, and top with peanuts & coriander. Eat with the flatbreads/rice (and optional yoghurt).

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)