Preheat the oven to 420 degrees F.
Season the Brussels sprouts with salt, nutmeg and olive oil. Toss well and roast for 18-25 minutes.
In a pot of boiling salted water, cook the chickapea pasta for about 8 minutes until al dente. In the meantime prepare the sauce.
Heat the olive oil over medium heat, add in the garlic and herbs. Saute the mixture for a minute and add in the cranberries. Saute for an extra minute and add in the yogurt mixed with cornstarch. Lower the heat to medium low and stir until the yogurt sauce starts to bubble. Don't let it boil vigorously, rather keep the heat on medium low or just low and have the sauce gently simmer until you're ready to serve.
Assemble the pasta plate by tossing the roast Brusselsl sprouts with the chickapea pasta on a serving plate. Spoon the yogurt sauce over the pasta without tossing them together. Sprinkle extra cranberries, pine nuts, chives and herbs and finish off with chilli flakes. Serve and enjoy.
You'll need to add a tablespoon of cornstarch to your cold yogurt before cooking. Always. This is the only way your yogurt sauce won't separate or curdle during cooking. And because of the cornstarch, keep in mind that the yogurt sauce will always thicken as it cools down, so don't start with a really thick sauce.