Halal Cauliflower and Chickpea Soup (Creamy)

• 1 large head cauliflower, cut into florets
• 2 (15 oz) cans chickpeas, drained (reserve ½ cup)
• 1 onion, 3 garlic cloves
• 4 cups vegetable broth
• 1 cup coconut milk or Greek yogurt
• 2 tbsp olive oil
• 1 tsp cumin, ½ tsp smoked paprika, salt, pepper
• Fresh herbs and lemon for garnish

1. 1Sauté onion and garlic in olive oil. Add cauliflower, chickpeas, spices, and broth. Bring to boil then simmer 20-25 minutes until cauliflower is very soft.
2. 2Blend until smooth using immersion blender. Stir in coconut milk.
3. 3Warm reserved chickpeas separately with a pinch of paprika. Serve soup topped with chickpeas, herbs, and a squeeze of lemon.

Nutrition values are estimates.