Soup
Cauliflower
Chestnuts	g
Yellow Onion
Coconut Milk	ml
Veggie Stock	ml
Olive Oil	tbsp
Salt & Pepper to taste
Spiced Chickpeas
Chickpeas	g
Olive Oil	tbsp
Garlic Powder	tsp
Sweet Smoked Paprika Powder	tsp
Leaves of Fresh Sage
Salt & Pepper to taste

1. Heat up the oven to 200 ºC. Wash and drain canned chickpeas, spread it over baking sheet and add garlic and paprika powder. Drizzle with olive oil and add sage leaves. Season with salt and pepper and mix it all well.
2. Place it in the oven and roast for about 15 minutes, until crispy and golden brown.
3. In the meantime, chop the onion and cut the cauliflower in small florets.
4. Heat up a large pan, drizzle with some olive oil and add the chopped onion. Cook over medium heat for 8-10 minutes, until translucent.
5. Add chopped cauliflower and the veggie stock. Bring to a simmer, cooking for 10-12 minutes until the cauliflower is tender.
6. Add coconut milk, season well and bring back to boil. Take it from the heat, put in the chestnuts and blend with a hand blender until smooth.
7. Taste and season as per taste. To serve, top with roasted spiced chickpeas.

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