Heat the crock pot and add in the chickpeas, cauliflower florets and garlic.
Pour in the broth, then add in the spices.
Cook on low for 8 hours or high for 4 hours.
Blend in a blender or use an immersion blender to puree the soup. It’s ready to eat once it’s pureed.
Notes
Freestyle SP- (blue & purple) 0 using WW recipe builder Smart points- (green) 6 using SP calculator Points Plus- 4 using PP calculator0 points per cup based on the WW app recipe creator.