Roasted Chickpeas with Brussels Sprouts and Walnut Paste
Ingredients
- —15 Brussels sprouts, thinly sliced
- —1 can of chickpeas, rinsed and patted dry
- —Handful of walnuts
- —Juice of 1/2 lime
- —1/2 teaspoon ras el hanout
- —1/2 teaspoon sambal oelek
- —1/2 teaspoon curry-mango seasoning
- —Garlic salt
- —Pepper
- —Peanut oil
Instructions
Blend walnuts, peanut oil, lime juice, ras el hanout, sambal, curry-mango seasoning, garlic salt, and pepper into a smooth paste.
Trim the tough ends off the Brussels sprouts and slice them thinly.
Rinse the chickpeas and pat them dry.
Roast the chickpeas in hot peanut oil for 10 minutes until golden brown.
Mix the raw, finely sliced Brussels sprouts with the warm chickpeas.
Serve with dollops of walnut paste on top.
Serving Tip
A simple yet powerful metabolic dish: crispy roasted chickpeas, raw finely sliced Brussels sprouts, and a creamy walnut paste full of warm spices. Light, crunchy, and wonderfully satisfying — perfect for a quick lunch or a nourishing dinner. Serve immediately to keep the Brussels sprouts fresh and crisp.
Storage Tip
Store the walnut paste separately; chickpeas lose their crispness in the fridge.