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Spicy Chickpea, Chard, and Roasted Cauliflower Soup

Serves 6


    This is arguably one of the most comforting winter soups to savour. It’s simple to make and full of flavour, and it’s practically a meal in a bowl. Throw in some toasted pepitas  for a little added crunch and protein.


    Spicy Chickpea, Chard, and Roasted Cauliflower Soup


    • 2 cups (500 mL) bite-sized cauliflower florets
    • 3 Tbsp (45 mL) melted coconut oil, divided
    • 3 in (8 cm) cinnamon stick
    • 1 Tbsp (15 mL) ground turmeric
    • 2 tsp (10 mL) grated gingerroot
    • 1 tsp (5 mL) smoked paprika, plus extra
    • 1/4 tsp (1 mL) freshly grated nutmeg
    • 1 large sweet onion, peeled and finely diced
    • 2 garlic cloves, smashed and minced
    • 1/2 tsp (2 mL) kosher salt
    • 2 cups (500 mL) vegetable stock or water
    • 14 oz (398 mL) can full-fat coconut milk
    • 19 oz (540 mL) can chickpeas, rinsed and drained (see tips)
    • 2 cups (500 mL) slivered Swiss chard
    • 1/4 cup (60 mL) toasted pepitas or flaked coconut (optional)


    Per serving:

    • calories349
    • protein9g
    • fat26g
      • saturated fat20g
      • trans fat0g
    • carbohydrates24g
      • sugars9g
      • fibre5g
    • sodium603mg



    Preheat oven to 400 F (200 C). Place baking sheet in oven to preheat. Toss cauliflower florets with 1 Tbsp (15 mL) coconut oil. Tumble onto preheated baking sheet and roast in oven for 25 to 30 minutes, until cauliflower is tender and golden tinged on edges. Remove baking sheet with roasted cauliflower to a rack and set aside.

    Meanwhile, in large, heavy stockpot, heat 2 Tbsp (30 mL) coconut oil. Add cinnamon stick and seasonings. Stir to blend and cook over medium heat for 1 to 2 minutes, or until fragrant. Add onion, garlic, and salt. Stir to coat. Cook over medium heat until onion begins to slightly caramelize. Add a splash of water if pot becomes dry.

    Add vegetable stock or water, coconut milk, and chickpeas. Bring to a boil. Reduce heat and simmer, covered, for 10 to 15 minutes for flavours to blend. Remove cinnamon stick and discard. Stir in roasted cauliflower, reserving a few pieces for garnish. Heat through.

    For a creamy broth, use a stick blender and, leaving some whole chickpeas and cauliflower florets aside, pulse soup a few times. Stir in Swiss chard until wilted. Add more seasonings to taste, if you wish.

    Ladle soup into bowls and scatter with remaining roasted cauliflower and chickpeas. Sprinkle with a little extra smoked paprika, and serve.


    • If using dried chickpeas, soak 1 cup (250 mL) in 3 cups (750 mL) water for 8 hours or overnight. Drain. Place in large stockpot and cover with 3 cups (750 mL) fresh water. Bring to a boil, reduce heat, and simmer for 45 minutes. Add a generous sprinkle of salt and continue to simmer until chickpeas are tender. Drain and rinse.
    • Save the aquafaba liquid drained from canned chickpeas. It can be whipped up and used in many different recipes just like dairy whipped cream.

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    This recipe is part of the 2020 Pantry Essentials collection.



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    Artichokes can be somewhat intimidating. But once you’ve made your way past its spiky exterior and removed the thistlelike choke, there lies a tender heart with a sweet flavour. The meaty bases of artichoke leaves are also edible and make perfect dipping vehicles to scoop up sauce or, in this case, a stuffing with just a touch of Spanish serrano ham and Marcona almonds. Artichokes take a bit of care to prepare—and to eat—but they present a wonderful opportunity to slow down and savour flavourful ingredients. Don’t be afraid to use your hands! How to clean an artichoke Fill a bowl large enough to accommodate artichokes with water. Cut a lemon in half, squeeze the juice into water, and drop lemon halves into water. Cut a second lemon in half and set it aside. You’ll use this to brush the artichoke as you trim it to prevent the blackening that occurs as the artichoke is exposed to oxygen. You can also rub your hands with lemon, which will stop your hands from blackening. Wash and dry your artichoke. Remove tough leaves around the base of the stem by pulling them away from the body of the artichoke, rubbing artichoke with lemon as you do so. With serrated knife, cut through artichoke crosswise, about 1 in (2.5 cm) from the top. Rub exposed part with lemon. With kitchen shears, remove spiky tips of remaining outer leaves. Use peeler to remove small leaves near the stem and the tough outer layer of the stem. Rub peeled stem with lemon. Using serrated knife once more, cut through artichoke lengthwise, severing the bulb and stem. Again, rub all exposed parts with lemon. Use small paring knife to cut around the spiky, hairlike choke and then use spoon to scoop it out. Rinse artichoke quickly under water and then place in bowl of lemon water while you prepare the remaining artichoke.