Curried Cauliflower & Chickpea Soup

• 1 1/2 cups chopped onions
• 1 tablespoon vegetable oil
• 1 1/2 tablespoons grated peeled ginger root
• 1 1/2 tablespoons curry powder
• 1/2 teaspoon salt
• 1 15-ounce can of chickpeas, drained
• 3 cups water or vegetable broth (see page 295)
• 1 small head of cauliflower
• 1 28-ounce can of diced tomatoes
• Cranberry Chutney (page 231), Pineapple Chutney (page 229), or your favorite prepared chutney
• A few sprigs of cilantro (optional)

1. In a soup pot on medium heat, cook the onions in the oil for a few minutes, until they begin to soften.
2. Add the ginger, curry powder, and salt and saute for a minute or two, stirring constantly so the spices dont burn.
3. Add the chickpeas and the water, cover, and bring to a boil.
4. Meanwhile, cut the cauliflower into bite-sized pieces (about 4 cups).
5. When the water boils, stir in the cauliflower and tomatoes, reduce the heat, cover, and simmer until the cauliflower is tender, about 5 minutes.
6. When the cauliflower is done, remove the pot from the heat.
7. Puree 2 or 3 cups of the soup in a blender and stir it back into the pot.
8. Top each bowl of soup with a large spoonful of chutney and a sprig of cilantro.
9. Serve warm chapatis or naan bread with this spicy soup.

onions, vegetable oil, ginger root, curry powder, salt, chickpeas, water, head of cauliflower, tomatoes, pineapple, cilantro

Taken from www.epicurious.com/recipes/food/views/curried-cauliflower-chickpea-soup-377124 (may not work)