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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)


Recipe Reviews

11th September 2015

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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