Serves 4

Cooking time: 45 minutes 

What you need:

• 1 (15oz) can chickpeas, drained, rinsed and patted dry
• Olive oil
• Salt
• 1 large cauliflower, cut into bite sized florets
• 1 pouch of Haven’s Kitchen Turmeric Tahini
• 1 medium onion, diced
• 2 cloves garlic, peeled and smashed
• 3 cups vegetable broth
• 4-5 sprigs cilantro, chopped

How to make it:

1. Preheat your oven to 450°F
2. In a large bowl, toss the chickpeas with a glug of olive oil and a pinch of salt. Spread them on half of a parchment-lined baking sheet
3. In the same bowl, toss the cauliflower with a ¼ pouch of the Turmeric Tahini, a drizzle of olive oil, and a pinch of salt. Spread the florets on the same baking sheet & pop them into the oven
4. Meanwhile, heat a glug of olive oil in a soup pot or Dutch oven over medium heat and sauté the onions until tender. Squeeze in another ¼ pouch of the Tahini & the broth
5. After about 15 minutes, transfer the cauliflower to the broth and let it simmer till the cauliflower is fully tender, about 10 more minutes (keep roasting the chickpeas)
6. Blend until smooth, adding a dash of olive oil and adjusting the salt to taste
7. Garnish with chopped cilantro, the crispy chickpeas, and serve