Parsnip-cauliflower soup with spicy chickpeas

Name: parsnip-cauliflower soup with spicy chickpeas
Total time: 10 min
Yield: 4
Ingredients: 400 gram parsnip; 200 gram baking flour; 3 tablespoon olive oil; 2 tablespoon thyme; 1 look chickpea; 1 teaspoon paprika; 1 teaspoon coriander powder (ketoembar); 1 teaspoon cumin powder (djinten); 1 teaspoon dried oregano; 1 liter vegetable stock

Ingredients

400 gram parsnip
200 gram baking flour
3 tablespoon olive oil
2 tablespoon thyme
1 look chickpea

1 teaspoon paprika
1 teaspoon coriander powder (ketoembar)
1 teaspoon cumin powder (djinten)
1 teaspoon dried oregano
1 liter vegetable stock

Directions

Increase the oven temperature to 180ºC.
Mix the chickpeas with the rest of the olive oil, the spices and the oregano and bake for about 15 minutes in the oven.
In the meantime, heat the stock in a large (soup) pan and add the roasted parsnip and cauliflower. Puree the soup, season with salt and pepper and spread over bowls.
Sprinkle with the spicy chickpeas and the rest of the thyme and serve immediately.