Ingredients for 4 serving.
14 oz can of chickpeas, 1 can, rinsed and drained
4 teaspoons curry powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon kosher salt
CURRIED CAULIFLOWER SOUP
1 medium head cauliflower, cut into florets
1 tablespoon coconut oil, melted + 2 tablespoons, divided
kosher salt, to taste
freshly ground black pepper, to taste
1 small yellow onion, diced
1 jalapeño, diced
2 cloves garlic cloves, minced
3 tablespoons red curry paste (I used Panang Paste)
14 oz coconut milk, 1 can
4 cups vegetable broth
scallions, sliced, for serving
fresh cilantro, for serving
Make the crispy chickpeas: Preheat the oven to 400˚F (200˚C).
In a medium bowl, combine the chickpeas, curry powder, garlic powder, onion powder, coriander, turmeric, and salt, and toss to coat the chickpeas.
Transfer the chickpeas to a small baking sheet and spread in an even layer.
Bake for 30 minutes, or until the chickpeas are crispy.
Remove from the oven and let cool.
Make the soup: Increase the oven temperature to 450˚F (220˚C).
Add the cauliflower florets to a medium bowl with the melted coconut oil, salt, and pepper.
Toss to coat, then transfer the cauliflower to a baking sheet.
Roast for 25 minutes, until browned and tender.
Melt the remaining 2 tablespoons of coconut oil in a large saucepan over medium high heat.
Add the onion and jalapeño, and cook until the onion begins to caramelize, 5-10 minutes.
Add the garlic and continue to cook for 2 minutes more, until the garlic is toasted and fragrant.
Add the curry paste and cook for 1 minute, stirring to dissolve.
Add the coconut milk and vegetable broth and season with salt and pepper.
Remove from the heat.
Add the roasted cauliflower to a blender with the broth and puree until smooth.
Ladle the soup into bowls.
Top with the crispy chickpeas, scallions, and cilantro, and serve with lime wedges.'