Tamarind sprouts with shallots, peanuts and chickpeas

Name: Tamarind sprouts with shallots, peanuts and chickpeas
Total time: 2400 s
Yield: Serves 3-4 serv
Cuisine: British
Ingredients: 600 g Brussels sprouts; 400 g banana shallots; 2 tins chickpeas (drained and rinsed); 2 tsp cumin; 2 tsp ground coriander; 1 tsp chilli powder; 2 tbsp sunflower oil; 3 tsp salt; 2 tbsp sunflower oil; 2 tbsp tamarind paste; 2 tsp brown sugar; Handful chopped salted peanuts; Handful chopped coriander; Sprinkle of garam masala; Natural yoghurt; Naan or flatbreads

Charlie Clegg @charlierbanks

Manchester

My version of a fabulous #vegetarian recipe from Rukmini Iyer's The Green Roasting Tin. It's also very easy to make it #vegan by using coconut yoghurt instead.
Using baby Brussels sprouts, crunchy salted peanuts and lots of tamarind paste its one of my favourite #weeknightmeals

Charlie Clegg @charlierbanks

Saved

Ingredients

40 mins

Serves 3-4 serv

600 gBrussels sprouts
400 gbanana shallots
2 tinschickpeas (drained and rinsed)
2 tspcumin
2 tspground coriander
1 tspchilli powder
2 tbspsunflower oil
3 tspsalt
Tamarind dressing
2 tbspsunflower oil
2 tbsptamarind paste
2 tspbrown sugar
Extras to serve it with
Handfulchopped salted peanuts
Handfulchopped coriander
Sprinkle of garam masala
Natural yoghurt
Naan or flatbreads

Saved

Steps

40 mins

1

Peel the shallots and chop in half. Lay in a large roasting tin.
2

Remove the outer leaves of the sprouts, trim the stalk, wash thoroughly and cut in half.
3

Add the sprouts, chickpeas, spices, oil and salt to the roasting tin and mix well.
4

Roast in a preheated oven at 180C for 25 mins. Stir a couple of times throughout cooking and let any steam out of the oven. This will help them to crisp up.
5

Mix the dressing ingredients together and add to the roasted vegetables. Mix up well and try to break up the shallots to coat in the dressing.
6

Return the tray to the oven with your naan or flatbread for 5 mins.
7

Serve up with a sprinkle of garam masala, peanuts, coriander and some yoghurt.