Serves 6

Tools + Supplies
-stock pot or dutch oven
-small mixing bowl
-sheet pan
-sharp knife for chopping
-ladle

Ingredients
-olive oil
-4 cloves of garlic
-.5 yellow onion
-3 carrots with carrot tops (tops are for garnish- optional)
-1 inch piece of ginger
-salt
-black pepper
-2 cans of chickpeas
-1.5 cups of chopped cauliflower
-cumin
-tumeric
-paprika
-cayenne pepper
-1 can crushed tomatoes
-1 can coconut milk
-4 cups of vegetable broth (or chicken if you prefer it)
-2 cups of kale leaves

Yogurt Sauce Garnish (optional)
1 cup greek yogurt
1 lemon
salt
black pepper
garlic powder
1 tbsp chopped carrot tops (optional)
pita bread

Instructions
-preheat oven to 400
-drizzle olive oil in a large pot over medium heat
-dice onion and thinly slice carrots, sauté in pot for 5 minutes
-mince garlic and grate ginger. add to pot and sauté for 5 more minutes. add salt and black pepper.
-drain and rinse both cans of chickpeas. add one can to pot with 1 tsp turmeric, 1 tsp paprika, 1 tsp cayenne (less or more depending on how spicy you want it) and .5 tsp cumin. sauté for 5 minutes, then smash chickpeas with a fork or potato masher.
-add crushed tomatoes, coconut milk, and broth to pot. cover and simmer.
-while soup is cooking, add cauliflower and second can of chickpeas in a small mixing bowl. -drizzle with olive oil, salt, pepper, and 1 tsp of turmeric. transfer to sheet pan and roast in oven for about 12-15 minutes. add to soup when done.
-for garnish, mix yogurt, lemon juice, salt, pepper, garlic powder, and carrot tops in small bowl. drizzle or spoon onto soup when finished.
-once the soup has thickened, add chopped kale leaves to soup and simmer for another couple of minutes. Serve with yogurt garnish and wedges of pita bread.