Spicy Chickpea, Chard, and Roasted Cauliflower Soup - alive magazine

Ingredients

• 2 cups (500 mL) bite-sized cauliflower florets
• 3 Tbsp (45 mL) melted coconut oil, divided
• 3 in (8 cm) cinnamon stick
• 1 Tbsp (15 mL) ground turmeric
• 2 tsp (10 mL) grated gingerroot
• 1 tsp (5 mL) smoked paprika, plus extra
• 1/4 tsp (1 mL) freshly grated nutmeg
• 1 large sweet onion, peeled and finely diced
• 2 garlic cloves, smashed and minced
• 1/2 tsp (2 mL) kosher salt
• 2 cups (500 mL) vegetable stock or water
• 14 oz (398 mL) can full-fat coconut milk
• 19 oz (540 mL) can chickpeas, rinsed and drained (see tips)
• 2 cups (500 mL) slivered Swiss chard
• 1/4 cup (60 mL) toasted pepitas or flaked coconut (optional)