Thread the cauliflower, carrots, and Brussels sprouts onto skewers. (If any vegetables don't fit on the skewers, finely chop them and add them to the chickpeas later). Place the kebabs on a lightly oiled baking sheet and drizzle with a little olive oil and season them with salt and pepper. Roast for 15-17 minutes, or until the edges of the vegetables are browned and slightly crispy.
While the kebabs roast, in a small bowl, combine the yogurt, mint, about ⅓ of the garlic, and the juice from 1 lime wedge. Stir until blended and season with salt and pepper to taste.
In a large pan, heat a little olive oil on medium-high until hot. Add the onion and the remaining garlic; cook for 2-3 minutes, or until the onion is slightly softened. Season with salt and pepper. Increase the heat to high and add any remaining vegetables; cook for 2-3 minutes, or until the vegetables are softened, stirring occasionally. Add the chickpeas to the pan, along with the turmeric, cumin, curry powder, and half the parsley; cook 1-2 minutes to toast the spices, stirring frequently. Add the juice of 1 lime wedge and 2 tablespoons of water and cook 1-2 minutes, or until everything is well-combined and heated through, stirring occasionally.
Once the kebabs are done, remove them from the oven. Divide the curried chickpeas between 2 plates and lay the kebabs on top. Spoon the yogurt sauce over the plate and garnish with the remaining parsley and lime wedges.