Cauliflower chickpea soup

Recipe by Damaris Beems
0.0 from 0 votes
Course: Starter, LunchCuisine: Arabic




Cooking time


Total time



This is typical a starter, a soup to give you appetite. You wouldn’t expect that hearing cauliflower and chick peas, but this is a light stand tasteful soup. The cumin gives it a Moroccan twist. And the sumac amplifies that. 


  • 1 cauliflower

  • 1 can chick peas à 380 gram

  • 3 cloves garlic

  • 10 twigs fresh thyme

  • 3 table spoons cumin

  • 2 table spoons sumac

  • 2 onions

  • 1,5 – 2 liter vegan chicken broth

  • 1 potato

  • olive oil

  • salt and pepper


  • Divide the cauliflower in little pieces, florets. Drain the chickpeas and rinse them also.
    Cut the garlic cloves in small slices.
  • Place the cauliflower, the chickpeas, the garlic and the thyme in a platter. Sprinkle the grounded cumin and pour some olive oil oer it.
    Preheat the oven at 200 degrees.
    Place the platter in the oven for 30 minutes.
  • Preheat a thick bottomed pan with some olive oil. Cut the onion in small pieces and colour them brown in the pan. Add the broth. Boil it and at the potato that you have peeled in the mean time and cut in small pieces.
  • Take the platter out of the oven and put three quarters of the cauliflower en the chickpeas in the pan with the broth. Also add the garlic.
  • Let everything cook for 10 minutes and puree it in a food processor or blender.
    Pour the soup in nice bowls and decorate it with the cauliflower florets that you kept aside and the with some chick peas. Also sprinkle some sumac on the soup. Delicious and colourful.

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