Add oil and
chickpeas to pan or
griddle. Careful as they may pop like popcorn (have a lid for safety) ready 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 or
griddle contents to the oven and roast the vegetables for about 15 minutes, until tender. Sprinkle with 1 teaspoon of jerk spice mixture and serve right away.