Vegan Cauliflower Chickpea Soup (Alison Roman Stew Inspired)
A cozy one-pot vegan soup of paprika-seared cauliflower and crispy chickpeas simmered in coconut milk and miso, finished with melted vegan cheese and torn kale. Inspired by Alison Roman's chickpea stew.
Equipment
- Large Dutch oven or heavy soup pot (5 to 6 quart)
- wooden spoon
- Ladle
Ingredients
For the seared cauliflower
- 1 large head cauliflower about 2 lb, cut into florets with a flat side
- 3 tablespoon olive oil divided
- 2 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme or herbes de Provence
- 1 teaspoon garlic powder
- ½ teaspoon red pepper flakes plus more for serving
- 1 teaspoon kosher salt plus more to taste
- ½ teaspoon black pepper
For the soup
- 2 cans chickpeas 15 oz each, drained and patted dry
- 2 tablespoon white miso shiro miso
- 1 can full-fat coconut milk 13.5 oz
- 3 cups water
- ½ cup shredded vegan cheese mozzarella or cheddar style
- 4 cups lacinato kale stems removed, torn into bite-size pieces (about 1 bunch)
- ½ lemon juiced (optional)
- fresh parsley or dill for serving
Instructions
- Sear: Heat 2 tablespoon olive oil in a Dutch oven over medium-high heat. Add cauliflower flat side down in a single layer (in batches if needed). Cook undisturbed 5 to 6 minutes until deep golden, then toss and cook 3 to 4 minutes more.
- Season: Lower heat to medium. Add smoked paprika, cumin, thyme, garlic powder, red pepper flakes, salt and pepper. Stir 30 seconds until fragrant.
- Crisp: Push cauliflower aside, add remaining 1 tablespoon oil and the chickpeas. Cook 5 to 7 minutes, stirring occasionally, until blistered. Reserve a small handful for topping.
- Miso: Add miso with a splash of the water and stir to coat everything.
- Simmer: Pour in coconut milk and remaining water, scraping up the browned bits. Simmer gently for 10 minutes, mashing a few cauliflower pieces for a thicker soup.
- Finish: Stir in vegan cheese until melted. Add kale and simmer 2 to 3 minutes until just wilted. Season with salt and lemon juice.
- Serve: Ladle into bowls and top with reserved chickpeas, red pepper flakes and fresh herbs.
Notes
- Pat the chickpeas very dry for the crispiest texture.
- Swap vegan cheese for 2 tablespoon nutritional yeast for a lighter bowl.
- Keeps 4 days in the fridge; loosen with water when reheating. Freeze up to 3 months, ideally before adding the kale.
- For gluten-free, choose a miso and vegan cheese labeled gluten-free.