I bet you think I’m a jerk for tricking you with this purple coloured bowl, when you see in the title the two most blandly covered foods to grace this earth. Well you would be correct; I am a jerk. I saw this dish in “Honestly Healthy Cleanse” by Natasha Corrett the other day, noticing the use of pink peppercorns. I happened to possess a jar of such pepper, not knowing what to use them for. And once the use of pink pepper happened, I wanted to use purple cauliflower – why wouldn’t I want to mix it up once in a while? And to be fair, the colour of the end result is beautiful. I hope you agree. The flavour is smooth and lovely, and it was a filling soup, without being too heavy. I’m not doing a cleanse, I flew in the face of the book and ate my soup with half a loaf of bread.
This soup is topped with mega spicy, roasted chickpeas as well as fresh pink pepper. When it’s all mixed in, every bite becomes dangerous – you don’t know if you’re going to bite a chickpea or a pepper. Both are spicy, but tasty in different ways. It makes for a flavoursome and wholesome game of Russian Roulette, where no one dies and everyone wins. Or loses, if you don’t enjoy spice (there’s a chap at my work who is a baby of such proportion that I imagine peppercorns would make her cry, it’s so lovely). The heat level on the chickpea is optional, but worth it because it’s a healthy crouton substitute.
It’s almost the end of Winter though, and naturally the weather is only just now becoming “cold”. Most of Winter here makes for sunny sky – check this view from our hike to see “Winter” prior to August.
Once August hits, we get the frost and the coldness. When I chill on my fat-but and watch a show, I can breathe the cloudy air in front of me, because it’s suddenly super cold. As a kid we’d pretend we were smoking, but as an adult I can technically smoke and so prefer pretending I’m a dragon or something.
A bowl of soup will warm you up, though.
And no, I’m not posting the recipe – I did it once and got busted, so you’ll need to visit the link below.
The recipe can be found here, after reviewing the book – Honestly Healthy Cleanse by Natasha Corrett.
- 1 can chickpeas, drained
- ½ - 1 tsp cayanne pepper
- ½ tsp cumin grounds
- ½ tsp dried oregano
- ¼ tsp salt
- In a bowl, combine the drained chickpeas and spices, including the salt. Toss to coat - the liquid on the peas should make the spice stick. Lay on a lined baking tray, single layer, and bake at 200*C for 20/25 minutes. Give them a shake halfway through to rotate them.