Spicy Chickpea and Cauliflower Soup
- Total Time
olive oil1 tsp
uncooked shallot(s)1 medium, chopped
garlic clove(s)1 small clove(s), minced
fat free reduced sodium vegetable broth1 cup(s)
canned diced tomatoes½ cup(s)
canned tomato paste1 Tbsp
paprika¼ tsp, smoked
cayenne pepper1 pinch
frozen cauliflower florets1 cup(s), bite-size
canned drained chickpeas½ cup(s), rinsed
cilantro1 sprig(s), chopped fresh
- Heat oil in small saucepan over medium heat. Add shallot and garlic and cook, stirring constantly, until fragrant, about 1 minute.
- Add broth, tomatoes, tomato paste, paprika, and cayenne and bring to boil. Stir in cauliflower and chickpeas. Reduce heat, cover, and simmer, stirring occasionally, until cauliflower is tender, about 5 minutes. Serve sprinkled with cilantro.
- Per serving (about 2½ cups)