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Brussels Sprouts with Roasted Chickpeas + Herb Crème Fraîche
Hero Veg | P.72
Makes 4 servings
400 g tinned chickpeas
2 tbsp olive oil
1 tsp smoked paprika
300 g Brussels sprouts
2 tbsp wholegrain mustard
1 tbsp honey
1/2 tbsp balsamic vinegar
1/2 tsp chilli flakes
1 tbsp unsalted butter
25 g blanched hazelnuts
1/4 bunch chives
100 g crème fraîche
Preheat the oven to 190°C. Drain the chickpeas and pat dry with kitchen towel. Get them as dry as possible then tip them out onto a baking tray. Pour over the olive oil and scatter with smoked paprika. Season well with salt and pepper and roast in the oven for 40 minutes, until crisp all the way through.
Cut the Brussels sprouts in half from root to tip. Scoop the mustard into a mixing bowl with the honey and vinegar. Add the chilli flakes, stir to combine and add the Brussels sprouts. Toss everything together to coat the sprouts evenly.
Put an oven-proof frying pan over a high heat and add the butter. Let it melt and foam then add the Brussels sprouts. Fry for 3-5 minutes until the bottoms are a deep golden brown but not burnt. Roughly chop the hazelnuts and scatter them over the sprouts and place the pan in the oven to roast for 20 minutes.
Finely chop the chives and stir them through the crème fraîche. Season with salt and pepper.
Zest the lemon into the sprouts and squeeze over a little of the juice. Divide them between serving plates and spoon the chickpeas in and around them. Add a scoop of crème fraîche to each plate, drizzle with extra virgin olive oil and serve.