Chop the onions.
Wash the cauliflower and cut into florets.
Add a drizzle of olive oil to a large pot on medium heat. Add the onions and cook for 2 minutes.
Dice or mince the garlic.
Add the turmeric, grated ginger and garlic to the pot. Cook for 1 more minute, mixing frequently.
Add the coconut milk, cauliflower, 1 cup of water per person, and season with salt & pepper.
Cover and simmer on low heat for 10 minutes.
After 10 minutes, drain the chickpeas and add to the pot.
Optional: serve with fresh herbs and lemon juice. Enjoy!
Average estimated amount for one serving