Rony's Brussels Sprouts and Chickpeas

Page 107

Cuisine: Australasian | Course Type: Sides

(1 review)

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Recipe Reviews

McLagan insists that you use dried chickpeas, soaked overnight. She's right, they taste so much better to the tinned ones.

You have to use a really hot pan and not be afraid of properly charring the sprouts - I was a bit too cautious the first time.

Good as a side, but also makes a delicious light meal on its own.

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