Cauliflower And Chickpea Soup Recipes

ROASTED CAULIFLOWER AND CHICKPEAS

Roasted Cauliflower and Chickpeas image

Provided by Guy Fieri

Time 55m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 tablespoon ground coriander
1 tablespoon ground turmeric
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1/4 teaspoon cayenne pepper
1/4 cup vegetable oil
1 tablespoon grated fresh ginger
1 head cauliflower, cut into florets
One 19-ounce can chickpeas, drained
1/2 sweet onion, sliced
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper
Fresh cilantro sprigs, for garnish
Juice of 1/2 lime

Steps:

Preheat the oven to 400 degrees F.
Toast the coriander, turmeric, cumin seeds, fennel seeds and cayenne in a dry skillet over high heat until fragrant, 2 to 3 minutes. Pour the oil into a large mixing bowl, and then add the toasted spices. Add the ginger, cauliflower, chickpeas and onions, and toss to coat everything evenly. Place on a sheet tray and season with salt and pepper. Roast in the oven until browned and the cauliflower is tender, 30 to 35 minutes. Serve with cilantro sprigs and finish with a squeeze of the fresh lime juice.

CAULIFLOWER AND CHICKPEA SOUP

Cauliflower and Chickpea Soup image

I was cleaning up and came across a tablet of hand written recipes that I had copied down from somewhere. I don't remember where they came from but I thought I should put them here for safe keeping. I haven't made this year. It is another waiting for Fall recipe.

Provided by Zaney1

Categories Cauliflower

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 teaspoon canola oil
1 onion, chopped
2 garlic cloves, minced
1 carrot, chopped
1 stalk celery, chopped
1 tablespoon ginger, peeled & minced
2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground turmeric
6 cups chopped cauliflower
2 (19 ounce) cans chickpeas, drained & rinsed
6 cups chicken broth
1/2 cup yogurt, plain nonfat

Steps:

Saute onion, garlic, carrot, celery, ginger, cumin, coriander, & turmeric in oil and cook until onion is tender, 5 minute.
Add cauliflower & chickpeas and cook stirring until coated, 2 minute.
Add broth & bring to a boil.
Cover and simmer til cauliflower is tender, 20 minute.
Puree in food processor or blender.
Put back in pot & reheat.
Serve with a dollop of yogurt.

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