Ingredients:

• 2 cups broccoli florets
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon ghee (clarified butter) 
• 4 cups vegetable broth
• 1/2 cup coconut milk1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground turmeric
• 1 can (400 gram) chickpeas, drained and rinsed
• Salt and black pepper and nutmeg to taste
• Chickpea seasoning: Ground turmeric, black pepper & Virgin Olive Oil 
  

Instructions:

• Preheat the oven 180 degrees for 10 minutes
• Spread the chickpeas on a sheet of baking paper, season with oil, ground turmeric and pepper (bake for 30 minutes)  
• In a large pot, heat the ghee over medium heat.
• Add the chopped onion, minced garlic, and grated ginger. Sauté for about 2-3 minutes or until the onion becomes translucent and fragrant.
• Add the ground cumin, ground coriander, and ground turmeric to the pot. Stir well to coat the aromatics with the spices and cook for another minute.
• Add the broccoli florets to the pot and sauté for an additional 2-3 minutes.
• Pour in the vegetable broth and bring the mixture to a boil.
• Reduce the heat to low, cover the pot, and simmer for about 15-20 minutes or until the broccoli is tender.
• Use an immersion blender or a regular blender to puree the soup until smooth.
• Return the soup to the pot and stir in the coconut milk Warm the soup over low heat, being careful not to boil it.
• Season the soup with salt and black pepper and nutmeg to taste. .
• Serve the soup hot, garnished with crispy chickpeas on top. 
• Enjoy