Brussels Sprouts, Cauliflower and Chickpeas with Jerk Spices

BRUSSELS SPROUTS, CAULIFLOWER AND CHICKPEAS WITH JERK-SPICES
1 whole dried habanero chile, stemmed and crushed
1 T. whole allspice berries
1 T. coriander seeds
1 T. black peppercorns
½ t. whole cloves
1 T. dried thyme
½ t. ground ginger
¼ t. freshly grated nutmeg
½ c. extra virgin olive oil
1 (15-oz.) can chickpeas, drained and patted dry
1 lb. small Brussels sprouts, halved lengthwise
4 c. cauliflower florets
Salt and black pepper

1. Preheat oven 425. In skillet, combine the first 5 ingredients and toast over low heat, shaking pan, until fragrant, about 2 minutes. Let cool. Transfer to spice grinder.
2. Add the next 3 ingredients and grind to a powder.
3. Heat roasting pan over high heat. Add oil and chickpeas and cook until browned and slightly crispy.
4. Add sprouts and cauliflower. Season and cook, stirring until lightly browned.
5. Transfer pan to oven and roast for 12-15 minutes, until tender.
6. Sprinkle with 1-2 t. of spice mix and taste for seasoning.
   *Keep the remaining spice mix in sealed container for other veggies, seafood, chicken, etc.