Creamy Roasted Sweet Potato Chowder | The Leaf

Ingredients

• 2 cups cauliflower florets
• 2 sweet potatoes, peeled and chopped into small pieces
• 3 Tbsp. olive oil, divided
• Black pepper, to taste
• 1 tsp. garlic powder
• 1 shallot, chopped
• 3 cloves garlic, minced
• 1 tsp. paprika
• 4 sprigs fresh thyme
• ½ tsp. cumin
• 1 Tbsp. tomato paste
• 3-4 cups vegetable broth, low sodium
• ½ cup half-and-half (or nondairy creamer)
• 2 cups kale, chopped
• 1 can chickpeas, no salt added