Instructions

1. Preheat the oven to 180°C.
2. Remove the leaves of the cauliflower and set aside.
3. Cut the cauliflower in half, rub with some oil, then season with ground cumin and paprika. Put the cauliflower in a baking tin, then cover with its leaves.
4. Cut the onion into wedges, the peppers into large chunk. Rub them with oil, then arrange them around the cauliflower, together with the garlic. Season with salt and pepper, and scatter some oregano and cumin on top.
5. Roast the veggies in the oven for about 25-30 minutes until they are tender and lightly charred.
6. Let them cool slightly, then remove the leaves and skins of all vegetables. Pop the flesh out of the garlic skin.
7. Put the veggies in a saucepan, add most of the stock, remaining spices and the soft garlic flesh. Heat it to boiling point, then turn off the cooker.
8. Using a hand-held blender, process the soup into a silky, smooth soup. Add more stock, if it's too thick, and the fresh coriander, then whiz again for a few seconds. Add the drained chickpeas and process again of you like or just stir, if you prefer a textured soup.
9. Reheat the soup and serve.