Bitter: A Taste of the World's Most Dangerous Flavour
Rony's Brussels Sprouts and Chickpeas
Page 107
Cuisine: Australasian | Course Type: Sides
(1 review)
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bunyip from Melbourne, VIC
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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