Preheat your oven to 200°C/Fan 180°C/Gas 6. Drain and rinse the chickpeas. Remove the cauliflower leaves and set them to one side. Cut the cauliflower into 1-2cm-thick pieces. Peel and finely grate the turmeric (see our tip, overleaf, about preparing turmeric) and 2 garlic cloves. Pop them into a large mixing bowl along with 2 tsp cumin seeds. Pour in 2 tbsp olive oil with a good pinch of salt and pepper. Mix, then add the cauliflower pieces and chickpeas and turn them a few times to coat in the golden oil.

Tumble the cauliflower and chickpeas onto a baking tray and slide into the oven for 30 mins, till the cauliflower is tender and lightly caramelised at the edges. Remove from the oven when cooked, and set aside.

While the cauliflower roasts, finely chop the cauliflower leaves. Peel and finely chop the onion. Place a medium pan on a medium heat for 2 mins, then pour in ½ tbsp olive oil. Add the chopped cauliflower leaves and onion and fry for 10 mins, stirring occasionally, till softened.

Meanwhile, peel and grate the remaining 2 garlic cloves. Finely chop the chilli, flicking out the seeds for less heat. Fill and boil the kettle.

Add the garlic and chilli to the pan and fry, stirring, for 2 mins. Stir in 1 tsp ground cinnamon. Pour in the chopped tomatoes and 600ml hot water from the kettle. Add some salt and pepper, then pop on a lid and simmer for 15 mins.

Finely chop the coriander leaves and stalks, keeping them separate. When the soup has simmered for 15 mins, add 3/4of the roasted cauliflower and chickpeas, and the chopped coriander stalks to the pan and stir. Taste and add more salt and pepper if you think it needs it.

Ladle the soup into warmed bowls and top with the remaining roast cauliflower and chickpeas, coriander leaves and coconut flakes to serve.