Roasted Brussels Sprout Chickpea Curry | Creamy Autumn One-Pot

Remove the outer damaged leaves of the Brussels sprouts, trim the stems, and cut them in half (if using frozen, let them thaw slightly). Finely chop the onion, and finely grate the garlic and ginger. Drain the chickpeas and rinse thoroughly with cold water.

Cook the basmati rice in twice the amount of lightly salted water for about 12-15 minutes until tender, then leave it covered to steam until serving.

Heat 1 tablespoon of coconut oil in a deep, wide pan. Place the halved Brussels sprouts cut-side down and sear over medium-high heat for 5-7 minutes without moving them, until a nice golden-brown, caramelized crust forms. Transfer the Brussels sprouts to a plate.