In a large bowl mix together the cauliflower, ginger, drained chickpeas, curry powder, mustard powder and paprika. Add 1 tablespoon of the oil (save half a tablespoon for later) and toss together well (I used my hands to ensure all the spices and oil fully coated the cauliflower and chickpeas).
Transfer the contents of the bowl to a large roasting tin, place in the middle of the pre-heated oven and roast for 25 minutes. Check and stir half way through.
Whilst the cauliflower is in the oven gently heat the remaining half tablespoon of oil in a large pan and add the chopped onion. Gently sweat off the onion until transparent then take off the heat until the cauliflower is ready.
When the cauliflower is done remove from the oven. Pick out a handful of the crispiest chickpeas and put to one side for a topping later on.
Add the roasted cauliflower and chickpeas to the cooked onion and return the pan to a gentle heat and cook for 5 minutes.
Next add 800ml of the boiling water. The rest can be add gradually later until a desired consistency is reached. Mix well and bring to a gentle simmer for a further 5 minutes.
Remove from the heat and either transfer to a blender or use a hand blender. Blitz the soup until smooth. Add more boiling water if the consistency is too thick. Add gradually until you are happy.
Next add the honey and blitz again.
Taste the soup and season.
At this point the soup can be returned to the heat before serving, topped with chickpeas put to one side from earlier on and a sprinkle of extra paprika. Alternatively, transfer to containers, cool and then freeze.
Soup will keep well in the freezer for up to 3 months.
Serving: 400g | Calories: 132kcal | Fat: 3.8g
Spring Soups: Spiced Cauliflower, Chickpea and Ginger Soup https://properfoodie.com/spiced-cauliflower-chickpea-soup/