2 tins of chickpeas
2 cauliflower heads
1 ½ teaspoon cumin
½ teaspoon paprika
2 garlic cloves, chopped
½ an onion, chopped
3 potatoes peeled and chopped.
Olive Oil
1 liter vegetable stock
¼ cup of Parmesan
Salt and pepper to taste


Preheat oven to 180 degrees Celsius
Rinse and dry your chickpeas. Keep the tins separate as you are going to roast them separately.
Separate your cauliflower heads into florets.
Put your cauliflower and 1 tin of chickpeas onto a roasting tray. Drizzle with Olive oil and toss. Make sure you don’t over do the oil.
Sprinkle your cumin and paprika over and roast for 30 minutes. Tossing the tray at the 15 minutes mark.
In a large pot over a medium heat add a tablespoon of olive oil, the garlic and onion and fry until soft. Add your potatoes and fry for a further 5-10 minutes stirring often.
Once your cauliflower and chickpeas are roasted add them to your pot.
Add your last tin of chickpeas to the roasting tray, drizzle with olive oil and roast for 30 minutes, tossing them every 10 minutes or so.
Add the vegetable stock to the pot and top up with boiling water.
Let simmer for 30 minutes. Blend the soup using an immersion blender.
Add your Parmesan and stir.
Salt and pepper to taste
Remove the chickpeas from the oven. You can grate Parmesan over them and have them as a snack and serve the rest of them as a crunch to your soup.
Serve soup hot topped with chickpeas, Parmesan and black pepper.

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