Sun Oven Chickpea And Cauliflower Soup Food

ROASTED CAULIFLOWER AND CHICKPEAS

Steps:

• Preheat the oven to 400 degrees F.
• Toast the coriander, turmeric, cumin seeds, fennel seeds and cayenne in a dry skillet over high heat until fragrant, 2 to 3 minutes. Pour the oil into a large mixing bowl, and then add the toasted spices. Add the ginger, cauliflower, chickpeas and onions, and toss to coat everything evenly. Place on a sheet tray and season with salt and pepper. Roast in the oven until browned and the cauliflower is tender, 30 to 35 minutes. Serve with cilantro sprigs and finish with a squeeze of the fresh lime juice.

SUN OVEN CHICKPEA AND CAULIFLOWER SOUP

Steps:

• Set Sun Oven out to preheat. In a large pot sauté the garlic in the olive oil until golden brown; it can be done in the Sun Oven or stovetop. Add the red pepper and cauliflower. Stir to coat. Add tomatoes, olives, vinegar, chickpeas and 1/2 cup reserved chickpea cooking water. Season with salt. Cover and simmer in the Sun Oven until the cauliflower is tender, 1 to 1 1/2 hours. Pour the soup into a large serving bowl. Stir in parsley, cooked pasta, and cheese. Serve immediately.

CAULIFLOWER AND CHICKPEA SOUP

Steps:

• Saute onion, garlic, carrot, celery, ginger, cumin, coriander, & turmeric in oil and cook until onion is tender, 5 minute.
• Add cauliflower & chickpeas and cook stirring until coated, 2 minute.
• Add broth & bring to a boil.
• Cover and simmer til cauliflower is tender, 20 minute.
• Puree in food processor or blender.
• Put back in pot & reheat.
• Serve with a dollop of yogurt.