adapted from rukmini iyer’s ‘the green roasting tin’

ingredients for 4

roasting:
preheat oven to 180 deg C (fan) / 200 deg C (w/out fan)

for roasting:
500g sprouts halved
200g banana shallots (onions), peeled and halved
400g tin of chickpeas / kickererbsen drained and rinsed

2 tablespoons roasting olive/rape seed oil eg. spread one tablespoon on the bottom of the tin, use the other tablespoon to mix in the spices:
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon chill powder
<1 teaspoon salt
add sprouts, shallots, chickpeas, to the roasting tin
pour over remaining oil, spices and salt

cook in oven for 25-30 minutes until veg is crispy and brown

to add 5 minutes from the end:
a) optional < 200g of green leaves eg. spinach and/or spring onions including the green parts mixed into the roasting tin
b) peanuts mixed in as well
c) warm flat or naan breads or paranthas (paranthas are ideally done in a griddle pan)

when dish is cooked scatter over 1 teaspoon of chaat (or garam) masala and/or mango power (optional) when brought out of the oven

for the dressing, doubled the proportions:
2 tablespoons vegetable oil
2 tablespoons tamarind paste (if using the concentrated type, half this amount)
< 1 tablespoon brown sugar

add over or mix in the cooked veg, according to individual taste

have bowls to scatter over:
peanuts
freshly chopped coriander
coconut yoghurt