Spicy Chickpea, Chard, and Roasted Cauliflower Soup
  • 2cups bite-sized cauliflower florets
  • 3tbsp melted coconut oildivided
  • 3inch cinnamon stick
  • 1tbsp ground turmeric
  • 2tsp grated fresh ginger
  • 1tsp smoked paprikaplus extra
  • 1/4tsp freshly grated nutmeg
  • 1large sweet onionpeeled and finely diced
  • 2 garlic clovessmashed and minced
  • 1/2tsp kosher salt
  • 3cups chicken stock or vegetable stockgluten and/or dairy free if desired, or water
  • 14oz can full-fat coconut milk
  • 19oz can chickpeasrinsed and drained, or equivalent volume of cooked chickpeas (see “Top 10 tips for cooking dried legumes”)
  • 2cups slivered Swiss chard
  • 1/4cup toasted pumpkin seedsoptional
  1. Preheat oven to 400 F. Place baking sheet in oven to preheat. Toss cauliflower florets with 1 Tbsp melted coconut oil. Tumble onto preheated baking sheet and roast for 25 to 30 minutes, until cauliflower is tender and golden tinged on edges. Remove baking sheet with roasted cauliflower to a rack and set aside.
  2. Meanwhile, in large, heavy stockpot, heat 2 Tbsp coconut oil. Add cinnamon stick and seasonings. Stir to blend and cook over medium heat for 1 to 2 minutes, or until fragrant. Add onion, garlic, and salt. Stir to coat onion. Cook over medium heat until onion begins to slightly caramelize. Add a splash of water if pot becomes dry.
  3. Add chicken or vegetable stock or water, coconut milk, and chickpeas. Bring to a boil. Reduce heat and simmer, covered, for 10 to 15 minutes for flavors to blend. Remove cinnamon stick and discard. Stir in roasted cauliflower, reserving a few pieces for garnish. Heat through.
  4. For a creamy broth, use a stick blender and, leaving some whole chickpeas aside, pulse soup a few times. Stir in Swiss chard until wilted. Add more seasonings to taste, if you wish.
  5. Ladle soup into bowls and scatter with remaining roasted cauliflower and chickpeas. Sprinkle with a little extra smoked paprika and pumpkin seeds, if desired, and serve.
Recipe Notes

Per serving: 349 calories; 9 g protein; 26 g total fat (20 g sat. fat); 24 g total carbohydrates (9 g sugars, 5 g fiber); 603 mg sodium