Ingredients

2 Co-op British cauliflowers, green leaves removed 400g can Co-op chickpeas, drained and rinsed 4 tsp Co-op olive oil 1 tsp cumin seeds 2 tsp ground cumin 1 tsp dried thyme 1 onion, diced 2 tsp ground coriander Pinch of nutmeg 1 baking potato (about 250g), peeled and diced 1 litre vegetable stock, made with 1 cube;

Method

Preheat the oven to 200°C/fan 180°C/Gas 6 Halve 1 cauliflower, then cut half into small florets (set the stalk aside to use later) Put the florets on a baking tray with half the chickpeas and drizzle with 2 tsp of the oil. Sprinkle over the cumin seeds, along with half the ground cumin. Season and toss well to coat Roast for 10 mins, then sprinkle over the thyme, give it a stir, and roast for another 5 mins Meanwhile, put the rest of the oil in a large pan and cook the onion for 5 mins Roughly chop all the remaining cauliflower, plus the reserved stalk, and add to the pan, along with the remaining ground cumin, the coriander and the nutmeg Cook for a further 2 min Add the potato, the rest of the chickpeas and the stock. Cover with a lid and simmer for 10-12 mins, until the vegetables are soft Use a stick blender to whizz until smooth, adding a splash more water if necessary. Serve the soup topped with the roasted cauli and chickpeas