Recipes

Ingredients

• 1 cauliflower head, cut into florets 
• 400 ml coconut milk
• 350 g chickpeas, rinsed and drained 
• 1 tsp Ras el Hanout
• 1 tsp ground curcuma 
• Sea salt and pepper to taste 

Preparation

1. Pre-heat oven to 200 degrees Celsius
2. Line a baking sheet with parchment paper.
3. Roast half of the chick peas in 25-30 minutes in oven.
4. Put cauliflower florets in a pan.
5. Add coconut milk and water (just enough water until all florets are covered)
6. Bring to a boil. Once boiling, turn the heat down to maintain a simmer.
7. Use a fork to test if the cauliflower is soft enough and turn fire of when ready.
8. Add rest of the chickpeas, Ras el Hanout and curcuma
9. Puree the soup using a blender or food processor. 
10. Serve with roasted chick peas on top.
11. Add sea salt and pepper to taste.

Eat mindfully and enjoy!

Lunch Dinner