Step 1

Heat a large pot over medium heat and add the olive oil, shallot and a pinch of salt. Cook shallot for 3 minutes and then add garlic and cook for another 1 minute. Next add the potatoes, cauliflower and the spices. Stir and cook for 5 minutes. Add the vegetable stock, bring to a boil, reduce to a simmer and simmer until potatoes and cauliflower are fork tender, about 30-40 minutes.

Step 2

While soup is cooking pre-heat the oven to 400 degrees Fahrenheit. Dry the chickpeas with a paper towel and place them onto a large sheet pan. Toss with spices and cook for 25-30 minutes. Set aside until soup is finished.

Step 3

Once soup is finished cooking let it cool and then blend until creamy. You can either blend in batches in a food processor or blender or use immersion blender. Heat soup before serving.

Step 4

Top each bowl of soup with 1 tablespoon chickpeas and a few parsley leaves, if desired.