Make the crispy chickpeas: Preheat the oven to 400˚F (200˚C).
In a medium bowl, combine the chickpeas, curry powder, garlic powder, onion powder, coriander, turmeric, and salt, and toss to coat the chickpeas. Transfer the chickpeas to a small baking sheet and spread in an even layer.
Bake for 30 minutes, or until the chickpeas are crispy. Remove from the oven and let cool.
Make the soup: Increase the oven temperature to 450˚F (220˚C).
Add the cauliflower florets to a medium bowl with the melted coconut oil, salt, and pepper. Toss to coat, then transfer the cauliflower to a baking sheet.
Roast for 25 minutes, until browned and tender.
Melt the remaining 2 tablespoons of coconut oil in a large saucepan over medium-high heat. Add the onion and jalapeño, and cook until the onion begins to caramelize, about 2 minutes. Add the garlic and continue to cook for 2 minutes more, until the garlic is toasted and fragrant.
Add the curry paste and cook for 1 minute, stirring to dissolve. Add the coconut milk and vegetable broth and season with salt and pepper. Remove from the heat.
Add the roasted cauliflower to a blender with the broth and puree until smooth.
Ladle the soup into bowls. Top with the crispy chickpeas, scallions, and cilantro, and serve with lime wedges.
Need easy dinner ideas?
These meals will make your weeknights way simpler. (And tastier!)