for 4 serving
- 14 oz can of chickpeas (395 g), 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
- 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
- 14 oz coconut milk (415 mL), 1 can
- 4 cups vegetable broth (960 mL)
- scallion, sliced, for serving
- fresh cilantro, for serving
- lime wedge
- Calories 1272
- Fat 88g
- Carbs 98g
- Fiber 14g
- Sugar 25g
- Protein 15g
Estimated values based on one serving size.
- 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, about 2 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.
- Enjoy!
