Roasted Brussels sprout and chickpea curry

Trim the Brussels sprouts, remove the outer leaves, and cut them in half. Finely dice the yellow onion, and finely grate the garlic and ginger.

Heat 1 tablespoon of coconut oil in a deep pan over medium-high heat. Place the halved Brussels sprouts cut-side down and sear for 4-5 minutes until nicely golden brown. Transfer them to a plate.

In the same pan, heat the remaining 1 tablespoon of coconut oil. Add the onion and sauté for 3-4 minutes until translucent, then stir in the grated garlic and ginger, and cook for another minute.