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Chickpea Soup with Roasted Brussels Sprouts - a vegan delight

This is a recipe I borrowed from Hetty McKinnon. Fabulous using our Golden MoJo. We devoured it.
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Ingredients
  

  • 2 cans Chickpeas - rinsed and drained
  • 1 large Sweet onion, chopped
  • 3 cloves Garlic
  • 1-1/2 teaspoons Golden MoJo seasoning
  • 1 sprig Thyme
  • 4 cups Vegetable stock - we used Better than Boullion
  • 1 can Coconut Milk - unsweetened
  • 10 Brussels sprouts - cut into small wedges
  • 1/4 cup chopped scallions and cilantro
  • 2 tbsp toasted pumpkin seeds

Instructions
 

  • Add a drizzle of olive oil to a large pot over medium heat. Add the onion, garlic, Golden MoJo, thyme, and a pinch of salt and cook for 3–4 minutes, until the onion is soft. Add the chickpeas, along with the vegetable stock, and bring to a boil. Reduce the heat, cover, and simmer for 30 to 45 minutes. Discard the thyme sprig and stir in the coconut milk.
  • Preheat oven to 375 while the soup is simmering, place the Brussels sprouts in an oven-proof dish and drizzle with olive oil. Season with salt and pepper (we season them with our Rowdy Kitty Rub). Stir a couple of times while roasting for about 20 minutes or until they are crispy and turning brown.
  • Using an immersion blender, puree the soup until smooth. If it's too thick, add a little water.
  • Ladle the soup into bowls and top with Brussels sprouts, scallions, cilantro, and toasted pumpkin seeds.