This Moroccan chickpea and cauliflower soup is in a league of its own. Cauliflower adds a meaty texture and soaks up so much flavour. Seasoned with smoked paprika and cinnamon and loaded with chickpeas, this dish is hearty, satisfying and so flavorful. Serve with fresh squeezed lemon and cilantro or parsley.
Increase the heat to medium high. Add in the vegetable broth, tomatoes and chickpeas and bring to a boil. Reduce the heat and simmer for approx. 10 minutes. Season with salt and pepper.
© Copyright Heidi Richter | The Simple Green www.thesimplegreen.com. All rights reserved.