CHICKPEA INGREDIENTS

• 2 cans chickpeas, drained, rinsed, and dried with towel
• 2 teaspoons olive oil
• 1 /2 teaspoon ground cumin
• 1 /8 teaspoon turmeric powder
• 1/4 teaspoon smoked paprika
• 1 / 4 teaspoon flaked sea salt
   

SOUP INGREDIENTS

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, chopped
• 1" piece of ginger, peeled and minced
• 1 head cauliflower, chopped into florets
• 1 cup cashews
• 2 teaspoons turmeric powder
• 1 teaspoon fine sea salt
• 4-8 cups vegetable broth or water
• 1 /2 lemon, juiced
• 1 /4 cup chopped Italian Parsley
• Olive Oil to drizzle

DIRECTIONS

1. Preheat oven to 400 degrees F.
2. Toss chickpeas in olive oil, cumin, paprika, and salt and roast for about 30 minutes or until browned.
3. While chickpeas are roasting, heat olive oil over medi­um heat and add onion. Saute for about 5 minutes or until translucent. Add garlic and ginger and cook for about a minute more. Add cauliflower, cashews, tur­meric powder, and salt and toast, stirring for another minute.
4. Add 4 cups broth, bring to a boil, cover and reduce heat to low, and simmer until soft-about 1 5 minutes.
5. Use an immersion blender to puree soup until smooth. OR carefully blend small batches in your regular blend­er covered with a towel and return to pot.
6. Add lemon juice and additional broth until you have your desired consistency.
7. Serve topped with chickpeas, parsley, and a drizzle of olive oil.
    

TOTAL PREPARATION TIME: 40 minutes
 

SERVES: 6