Prep + cook time: 45 minutes. Serves 4-6.
1 cauliflower head
1 can cannellini beans, drained, rinsed
2 garlic cloves
1 brown onion
Salt and pepper to taste
1 L salt-reduced chicken stock
1 can chickpeas, drained, rinsed
Moroccan spice, to taste
Cumin, to taste
Chives, to garnish
2 – 3 cups of water
Preheat the oven to 180°C, fan-forced if possible.
Remove the outer leaves from each cauliflower head and cut off the bottom stem. Roughly chop the cauliflower into parts, layout on a lined baking tray, drizzle with olive oil and Moroccan spice and bake for 30 minutes until roasted.
While cauliflower is in the oven, place a large saucepan on the stove and heat over low heat. Fry off onion and garlic to soften. Pour in chicken stock, potatoes, cannellini beans, and spices. Place the lid on and simmer until vegetables are softened, around 30 minutes.
Once cauliflower is cooked, remove from oven and place in the saucepan with the other ingredients. Place two-three cups of water in, enough to cover all ingredients. Replace the lid and simmer for the remaining 15 minutes.
Once cooked, allow to cool slightly. Using an electric stick blender, continue to blend soup until smooth and creamy.
Serve in a bowl and top with roasted chickpeas, a dollop of cream or natural Greek yoghurt and chives.
HOW TO ROAST CHICKPEAS
Preheat the oven to 180°C, fan-forced if possible, and line a baking tray. Drain, rinse and pat dry chickpeas with paper towel. Spread evenly on a baking tray, sprinkle with Morrocan seasoning and a dash of oil, roast to 10 – 15 minutes until golden brown. Keep watch to make sure they don’t burn.