Set a heavy pot on medium high heat. Once hot, add olive oil, garlic and onion. Cook the onions until soft, about 3 to 5 minutes, and add a pinch or 2 of sea salt as they cook.
Add chickpeas, curry powder and cumin. Cook for 1 – 2 minutes until fragrant and no worries if some begins to stick on the bottom, just make sure it’s not burning.
Pour in the veggie broth, stir, reduce heat to bring to a light simmer, then partially cover and cook for 12 – 15 minutes.
Stir in the tomatoes and coconut milk, then partially cover and cook for another 10 – 12 minutes.
Allow the chickpea soup to cool and thicken, then enjoy with cauliflower rice. For meal prep, add steamed cauliflower rice to a container, then evenly divide the soup among the containers.
Garnish and enjoy!