Preheat your oven to 220°C/200°C fan/gas mark 7.

Drain and rinse the chickpeas in a sieve. Transfer half to a small bowl and crush with the back of a fork.

Pop the remaining whole chickpeas onto a large baking tray. Halve any large cauliflower florets, then add them to the baking tray. Drizzle with oil, sprinkle over the curry powder, then season with salt and pepper. Toss to coat, then spread out in a single layer.

When the oven is hot, roast on the top shelf until golden brown and tender, 15-20 mins. Turn halfway through.

Meanwhile, peel and grate the garlic (or use a garlic press). 

Heat a drizzle of oil in a large saucepan on medium-high heat. 

Once hot, add the garlic, korma curry paste and ginger puree. Cook, stirring, until fragrant, 1 min.

Add the crushed chickpeas, vegetable stock paste, sugar and water for the sauce (see pantry for both amounts) to the saucepan. Stir until combined.

Bring to the boil, then lower the heat and simmer until thickened, 6-8 mins.  

When the soup has thickened, stir in the spinach a handful at a time until wilted and piping hot, 2-3 mins.

Stir through the creme fraiche and half the roasted cauliflower. Taste and season with salt and pepper if needed.

Bring the soup back to a simmer until piping hot, then remove from the heat to serve.

Share the creamy curried soup between your serving bowls. Top with the remaining roasted cauliflower and the roasted chickpeas.

Crumble over the Greek style salad cheese and finish with a sprinkle of chilli flakes if you'd like.