Transform chickpeas into a feast. Our Masala Heirloom Tomato Soup makes an excellent base for this mild curry. Roasted cauliflower gives it depth and frozen peas bring it together in a snap.

• Step 1

  Roast cauliflower in 400 degree oven for 20-25 minutes.

• Step 2

  Heat a large Dutch oven or pot over medium-high heat until hot, add the soup and cook for about 2 minutes. Add the coconut milk, along with salt and pepper, to taste. Cook, stirring occasionally, until slightly thickened, 3 to 4 minutes.

• Step 3

  Stir in the peas and cauliflower. Simmer just until vegetables are warmed through and the sauce is slightly thicker, 4 to 5 minutes.

  
  

  To serve, spoon the rice into bowls, add stew and garnish with cilantro and almonds, if using.