Velvety Cauliflower Soup with Tahini Swirl and Crispy Zaatar Chickpeas

Ingredients

• •1 large head of cauliflower, cut into florets
• •2 tablespoons olive oil
• •1 medium onion, chopped
• •3 cloves garlic, minced
• •4 cups vegetable broth
• •1/2 cup tahini
• •1 teaspoon ground cumin
• •1 teaspoon smoked paprika
• •Salt and pepper to taste
• •1 can (15 ounces) chickpeas, drained and rinsed
• •1 tablespoon zaatar seasoning
• •1 tablespoon olive oil (for chickpeas)
• •2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.

2. 2

   Spread the cauliflower florets on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil, season with salt and pepper, and toss to coat. Roast for 25-30 minutes, turning halfway through, until the cauliflower is golden and tender.

3. 3

   While the cauliflower roasts, heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-6 minutes, until softened.

4. 4

   Stir in the minced garlic, ground cumin, and smoked paprika, cooking for another 1-2 minutes until fragrant.

5. 5

   Remove the roasted cauliflower from the oven and add it to the pot. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 10 minutes.

6. 6

   Using an immersion blender, puree the soup until smooth and creamy. Alternatively, transfer the soup in batches to a countertop blender and blend until velvety smooth.

7. 7

   Stir in the tahini and season with additional salt and pepper to taste. Adjust the consistency with more broth if needed, then keep warm on low heat.

8. 8

   Prepare the crispy zaatar chickpeas: In a small bowl, toss the drained and rinsed chickpeas with 1 tablespoon of olive oil and the zaatar seasoning. Spread them out on a baking sheet and roast in the oven at 400°F (200°C) for 15-20 minutes, until crispy and golden.

9. 9

   Ladle the soup into bowls. Swirl a spoonful of tahini over each serving and top with crispy zaatar chickpeas. Garnish with fresh parsley and serve immediately.