Serves: 6
Total Calories: 404
Set Sun Oven out to preheat.
In a large pot sauté the garlic in the olive oil until golden brown; it can be done in the Sun Oven or stovetop. Add the red pepper and cauliflower. Stir to coat. Add tomatoes, olives, vinegar, chickpeas and 1/2 cup reserved chickpea cooking water. Season with salt. Cover and simmer in the Sun Oven until the cauliflower is tender, 1 to 1 1/2 hours. Pour the soup into a large serving bowl. Stir in parsley, cooked pasta, and cheese. Serve immediately.
This Sun Oven Chickpea and Cauliflower Soup recipe is from the Sun Oven Cooking Cookbook. Download this Cookbook today.
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