Turmeric Chickpea Soup With Charred Brussels Sprouts

Name: Turmeric Chickpea Soup With Charred Brussels Sprouts
Ingredients: 1 1/2 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 1/2 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