Step 1

Preheat the oven to 425°. In a medium skillet, combine the habanero, allspice, coriander, peppercorns and cloves and toast over low heat, shaking the pan, until fragrant, about 2 minutes. Let cool, then transfer to a spice grinder. Add the thyme, ginger and nutmeg and grind to a powder.

Step 2

Heat a roasting pan over high heat. Add the oil and chickpeas and cook until browned and slightly crispy, about 5 minutes. Add the brussels sprouts and cauliflower, season with salt and cook, stirring, until lightly browned, about 5 minutes. Transfer the pan to the oven and roast the vegetables for about 15 minutes, until tender. Sprinkle with 1 teaspoon of the spice mixture and serve right away.