Spicy chickpea and cauliflower soup
½ medium, chopped
1 clove(s), crushed
1½ cup(s), (375ml)
Canned diced tomatoes
1 can(s), (1 x 400g can)
Ground cayenne pepper
¼ tsp, (pimch)
2 cup(s), (300g), frozen florets
Canned chickpeas, rinsed and drained
1 cup(s), (175g)
1 tbs, chopped
- Heat oil in a medium saucepan over medium heat. Cook onion and garlic, stirring, for about 1 minute or until fragrant.
- Stir in stock, tomatoes, tomato paste, paprika, cayenne, cauliflower and chickpeas and bring to the boil. Reduce heat, cover and simmer for about 5 minutes, or until cauliflower is tender. Season with salt and pepper. Serve sprinkled with coriander.