Preheat the oven to 200'C (400'F).

Add rinsed chickpeas along with sumac, cayenne pepper, sea salt and olive oil into a little bowl. Mix and transfer the chickpeas onto a baking tray lined with some parchment paper.

Bake the chickpeas for 20 minutes or until the chickpeas are crisp. Take them out and set them aside to cool.

Prepare all the ingredients. Cut the cauliflower, chop the ginger and press the garlic.

Heat some olive oil in a large pot or a dutch oven over medium heat.

Add the garlic and ginger and cook for 2-3 minutes.

Add all the spices - curry powder, ground cumin, coriander and turmeric. Stir everything for a minute or two until the spices are fragrant.

Add the cauliflower florets to the spice mix and stir everything to combine. 

Pour the vegetable stock into the saucepan, turn up the heat and bring everything to a boil.

Once the stock and cauliflower have started to boil, lower the heat down to low and simmer for 10-15 minutes until the cauliflower is very soft.

Turn the heat off and put the soup aside to cool a little.

Using an immersion blender blend the soup until very smooth. Alternatively use a food processor. I use Thermomix for 20 seconds on speed 7.

Add coconut milk and lime juice and blend it for another couple of seconds.

Serve with roasted chickpeas and fresh coriander leaves.

Enjoy!