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Turmeric Chickpea Soup with Charred Brussels Sprouts
Ingredients
  • 1 ½ cups (300 g) dried chickpeas or 27 ounces (750 g) cooked chickpeas (about 3 drained cans), rinsed
  • extra-virgin olive oil
  • 1 large yellow onion, diced
  • 2 garlic cloves, roughly chopped
  • 1 ½ teaspoons ground turmeric (or 2 tablespoons freshly grated turmeric root)
  • 1 thyme sprig
  • 4 cups (1 liter) vegetable stock
  • 1 2 ⁄ 3 cups (400 ml) coconut milk (1 can)
  • 9 ounces (250 g) Brussels sprouts, each cut into 6 wedges
  • 1 handful chopped scallions and cilantro leaves (optional)
  • 2 tablespoons pumpkin seeds, toasted with sea salt and black pepper
Steps
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