Rony's Brussels Sprouts and Chickpeas
Cookbook
Page 107
Cuisine: Australasian
Course: Sides
Reviews
1 reviews,
average rating 5.0 / 5
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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.