Serves 4 

You’ll need: 1 head of cauliflower, cut into florets; 1 x 400 g can Rhodes Quality Chickpeas, drained and rinsed; 2 garlic cloves, peeled; 45ml olive oil; 5ml ground cumin; 1ml paprika; salt and freshly cracked black pepper; 2 medium potatoes, peeled and cubed; 1 litre prepared vegetable stock; 125ml cream; fresh croutons, to serve 

How to:  

• Place the cauliflower florets, Rhodes Quality Chickpeas and garlic cloves into a large bowl. 
• Add the cumin, paprika and 45ml of the olive oil. Toss well to mix. 
• Season with salt and pepper. Spread the chickpeas and cauliflower out on a baking tray that has been lined with baking paper. 
• Roast in an oven that has been preheated to 180°C for 30 minutes, stirring occasionally. 
• Remove from the oven and set aside. 
• Place the potatoes and the stock in a large saucepan and bring to a boil. 
• Lower the heat and simmer until the potatoes are soft. 
• Stir in the roasted chickpea and cauliflower mixture, setting aside some of the mixture for garnish. 
• Remove the soup from the heat and allow it to cool. 
• Puree the soup until thick and smooth in a liquidiser or using a hand-held blender. 
• Return the puréed soup to the saucepan and bring to the heat over a low temperature. 
• Stir in the cream. Season to taste. 

Serve topped with the reserved roasted chickpeas and cauliflower and fresh croutons 

* Recipe & image by Rhodes Quality.