Serves 6
Tools + Supplies
stock pot or dutch oven
small mixing bowl
sheet pan
sharp knife for chopping
ladle
Ingredients
olive oil
4 cloves of garlic
.5 yellow onion
3 carrots with carrot tops (tops are for garnish- optional)
1 inch piece of ginger
salt
black pepper
2 cans of chickpeas
1.5 cups of chopped cauliflower
cumin
tumeric
paprika
cayenne pepper
1 can crushed tomatoes
1 can coconut milk
4 cups of vegetable broth (or chicken if you prefer it)
2 cups of kale leaves
Yogurt Sauce Garnish (optional)
1 cup greek yogurt
1 lemon
salt
black pepper
garlic powder
1 tbsp chopped carrot tops
pita bread
Instructions
preheat oven to 400
drizzle olive oil in a large pot over medium heat
dice onion and thinly slice carrots, sauté in pot for 5 minutes
mince garlic and grate ginger. add to pot and sauté for 5 more minutes. add salt and black pepper.
drain and rinse both cans of chickpeas. add one can to pot with 1 tsp turmeric, 1 tsp paprika, 1 tsp cayenne (less or more depending on how spicy you want it) and .5 tsp cumin. sauté for 5 minutes, then smash chickpeas with a fork or potato masher.
add crushed tomatoes, coconut milk, and broth to pot. cover and simmer.
while soup is cooking, add cauliflower and second can of chickpeas in a small mixing bowl. drizzle with olive oil, salt, pepper, and 1 tsp of turmeric. transfer to sheet pan and roast in oven for about 12-15 minutes. add to soup when done.
For garnish, mix yogurt, lemon juice, salt, pepper, garlic powder, and carrot tops in small bowl. drizzle or spoon onto soup when finished.
Once the soup has thickened, add chopped kale leaves to soup and simmer for another couple of minutes. Serve with yogurt garnish and wedges of pita bread.
