Cabbage Soup With Cauliflower Chickpeas and Coconut Milk

Ingredients

• 2 tablespoons (30 ml) extra-virgin olive oil
• 1 medium yellow onion (8 ounces; 227 g)
• 2 medium carrots (8 ounces; 227 g total), peeled and thinly sliced
• 4 medium cloves garlic, minced
• 1 (1 1/2-inch) piece fresh ginger, peeled and finely chopped
• 1 teaspoon ground cumin
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon smoked paprika
• 1/2 head green cabbage (about 2 pounds; 907 g), cut into 3/4-inch pieces
• 8 cups (1.9 L) homemade chicken stock or store-bought low-sodium chicken broth or vegetable broth (see notes)
• 1 (15-ounce, 425 g) can chickpeas, rinsed and drained
• 1 (14.5-ounce; 411 g) can diced tomatoes
• 10 ounces (283 g) cauliflower, cut into 1-inch florets (from 1 medium head)
• 1 tablespoon (9 g) Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight
• 1 (13.5-ounce; 383 g) can unsweetened full-fat coconut milk, shaken well before use
• Chopped fresh cilantro leaves and tender stems, for serving
• Lime wedges, for serving

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