Cream of cabbage with hot chickpeas

The original recipe called for roasted cauliflower, but since I had some baked shredded green cabbage left over form the previous night's chicken I used that and its cooking juices as the base instead.
Puré cabbage, liquid and a big fistful of cashew-nuts to a creamy consistency. Heat up olive oil in a pan and cook chickpeas with paprika powder and chili powder at high temperature for 3-4 minutes. Add in chopped parsley and serve over the soup. If the chickpeas are hot (temperature and spicewise) you can serve the soup at room temperature.