Chickpea and Cauliflower Soup

Cut the onion into strips. Then wash and cut the cauliflower into small florets. Slice the green bell pepper and cut the tomatoes into medium dice.

Drain the chickpeas, rinse under running water, and set aside.

Put a little olive oil into a pan. When the oil starts to heat, add the peeled garlic cloves and onion strips. Lightly fry over medium heat, about 3 minutes, stirring often.

Add the bell pepper and the cauliflower to the pan. Lightly fry for 3–4 more minutes, continuing to stir. Season with a little salt.

Next, add the chickpeas and the tomato, and cook everything for 2 more minutes.

Cover with water (if you have some broth in the fridge, use it instead to add extra flavor.) Add another pinch of salt, cover the pan with a lid, and cook over medium heat until it comes to a boil. Then reduce the heat and let simmer, about 20 minutes, until you see that the soup has the desired thickness and flavor.