Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, garlic, and ginger and cook for about 5 minutes, stirring frequently so nothing burns.
Add the turmeric and cumin to the pot and stir to evenly coat. Cook for 2 minutes to allow the spices to bloom and toast up a bit.
Add the flour and cook for another minute.
While stirring constantly, slowly whisk the stock into the pot. Bring the stock to a simmer, stirring frequently.
Add in the cauliflower and cook for 10-15 minutes, or until the cauliflower is very tender and falling apart.
Remove the pot from the heat and carefully, working in batches, transfer the soup to a blender and blend until smooth (alternatively, you can blend right in the pot using an immersion blender).
Return the soup to the pot and return to medium-low heat. Stir in most of the coconut milk (save the rest for drizzling over top when it’s time to serve!), rice vinegar, and maple syrup. Season, to taste, with salt and pepper.
Heat until everything is warmed through.
For the Chickpeas:
Preheat the oven to 350°F and line a baking sheet with parchment paper.
Spread the chickpeas out on a clean kitchen towel and gently rub them to dry as much of the moisture off as possible. If some of the chickpea skins start to come off, that is OK.
Transfer the chickpeas to the baking sheet and drizzle evenly with the oil. Season with the salt and spices. Using clean hands, toss to evenly coat/combine.
Bake the chickpeas for 40-45 minutes, shaking the pan every 10-15 minutes, until they start to feel crisp and dry.
Remove from the oven and allow to cool completely (they will continue to crisp as they cool).
Garnish the soup with the chickpeas and a drizzle of the reserved coconut milk and a sprinkling of fresh herbs.