Indian Brussels Sprout & Chickpea Curry | Autumnal & Spicy

Trim the Brussels sprouts, remove any wilted outer leaves, and cut the sprouts in half. Peel and finely chop the onions, garlic, and ginger. Drain the chickpeas in a colander and rinse thoroughly with cold water.

Rinse the basmati rice thoroughly until the water runs clear. Then let it simmer in lightly salted water according to the package instructions for approx. 12–15 minutes until tender.

Heat 1 tbsp of coconut oil in a large pan or Dutch oven. Sear the Brussels sprout halves cut side down over medium-high heat for about 4–5 minutes until golden brown and caramelized. Remove the Brussels sprouts and set aside.