cashews to a bowl. Cover with boiling water and soak while you prepare the rest of the recipe.
oven to 400ºF and line a baking sheet with parchment paper.
all turmeric chickpeas ingredients to a bowl and mix to combine.
on the parchment-lined baking sheet and bake for 20-30 minutes or until crispy on the outside, but still tender on the inside.
the soup while the chickpeas are baking.
a large pan over medium heat. Once hot, add avocado oil and onion. Sauté for 5 minutes until translucent.
garlic and cauliflower and cook for 15 minutes, stirring once in a while. You are looking to cook the cauliflower through.
vegetable stock, salt and pepper. Increase heat to high and cook for an additional 5 minutes.
to a blender along with drained and rinsed cashews.
until smooth. Taste and adjust seasonings.
in bowls topped with turmeric chickpeas and Simple Mills crackers.