Preheat the oven to 220°C. Combine the habanero, allspice, coriander, peppercorns, and cloves all in a medium frying pan and toast it over a low heat while shaking the pan frequently until it becomes fragrant (around 2mins). Take it off the heat, and let it cool off. Then put all in a grinder. Add the nutmeg, ginger and thyme and blend grind it to a powder.

Heat a roasting pan over a high heat. Put in oil and chickpeas and cook them until they are slightly crispy and gained brown colour (around 5mins). Add the brussels sprouts and cauliflower and season it all with salt. Cook it and stir frequently until its slightly browned (around 5mins). Put the pan into the preheated oven and roast the vegetables until they are tender (around 15mins). Take it out the oven and sprinkle it with the spice mixture. Serve right away and enjoy while hot!