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Curried Cauliflower & Potato Soup with Crispy Chickpeas
Ingredients
  • 3 teaspoons olive oil
  • 1 large shallot, diced (about ¾ cup)
  • 2 cloves garlic, minced
  • 5 cups peeled and diced russet potatoes, about 3 large potatoes
  • 1 large head of cauliflower cut into florets
  • 1 ½ teaspoon salt
  • ¼ to ½ teaspoon black pepper, depending on taste
  • 3 teaspoons curry powder
  • 6 to 7 cups vegetable stock
  • Fresh parsley leaves for garnish, if desired
  • subheading: Crispy Chickpeas:
  • 1 (15) ounce can chickpeas, rinsed and drained
  • 2 teaspoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon paprika
  • ¼ teaspoon curry powder
  • 1 pinch black pepper
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