Photo of Spicy Chickpea & Cauliflower Soup by WW

Spicy Chickpea & Cauliflower Soup

1 - 3
PersonalPoints™ per serving
Total Time
20 min
10 min
10 min
This easy soup reheats well and, thanks to a whopping 11 grams of fiber, is quite filling. Make a double or quadruple batch to get you through most of the workweek. If you would rather use fresh cauliflower instead of frozen, go right ahead; the cook time should be the same. You can also substitute the cauliflower with broccoli or any other vegetable you might have on hand. Not a fan of spicy food? You can skip the cayenne pepper. Or add a pinch more if you enjoy a little heat in your food.


Olive oil

1 tsp(s)

Uncooked shallot(s)

1 medium, chopped

Garlic clove(s)

1 clove(s), small, minced

Fat free reduced sodium vegetable broth

1 cup(s)

Canned diced tomatoes

½ cup(s)

Canned tomato paste

1 tbsp(s)

Smoked paprika

¼ tsp(s)

Cayenne pepper

1 pinch(es)

Uncooked cauliflower

1 cup(s), frozen, bite-sized

Canned drained chickpeas

½ cup(s)


1 tbsp(s), chopped


  1. In a small saucepan over medium heat, warm oil. Then add shallot and garlic and cook, stirring constantly, until fragrant, about 1 minute.
  2. Add broth, tomatoes, tomato paste, paprika, and cayenne and bring to a boil. Stir in cauliflower and chickpeas. Reduce heat, cover, and simmer, stirring occasionally, until cauliflower is tender, about 5 minutes. Serve sprinkled with cilantro.
  3. Serving: about 2 1⁄2 cups