Directions
- 1Preheat the oven to 180°C fan / 400°F.
- 2On a large baking tray, toss together the chickpeas, harissa, 1 tablespoon of olive oil and a pinch of salt.
- 3Spread everything out evenly in a single layer and pop the separated garlic cloves in the corner of the baking tray.
- 4Place the tray in the oven and cook for 25–30 minutes, until the chickpeas are crisp and golden.
- 5Remove the tray from the oven and set aside.
- 6Meanwhile, warm 2 tablespoons of olive oil in a large saucepan set over medium heat.
- 7Add the onion, carrots, celery, and a pinch of salt; cook for 15–20 minutes until soft and the onions are translucent.
- 8Stir in the thyme, chilli flakes and miso; cook for 1 minute until fragrant.
- 9Then add the tinned tomatoes, coconut milk, stock, sun-dried tomatoes and maple syrup.
- 10Squeeze the cooked garlic cloves out of their skin into the pan and use a hand blender to blitz the soup until smooth.
- 11Season generously with salt and pepper.
- 12Bring the soup to the boil, then add the pasta and cook for 9–10 minutes until al dente.
- 13Once cooked, add the cavolo nero and cover with a lid for 2–3 minutes until wilted.
- 14To serve, divide the soup between bowls, then top with the crispy chickpeas and a drizzle of olive oil.
Ingredients
- 240 g chickpeas
- 1 tablespoon harissa paste
- 1 tablespoon olive oil
- 1 pinch sea salt
- 1 whole bulb garlic
- 2 tablespoons olive oil
- 1 onion, thinly sliced
- 2 carrots, finely diced
- 2 celery sticks, finely diced
- 1 small handful thyme
- 1 pinch dried red chilli flakes
- 1 tablespoon white miso paste
- 400 g plum tomatoes
- 400 ml tin coconut milk
- 800 ml vegetable stock
- 120 g sun-dried tomatoes
- 1 teaspoon maple syrup
- 150 g dried lasagne sheets
- 1 bunch cavolo nero, sliced (you can also use kale, spinach, cabbage)
- 1 pinch sea salt
- 1 pinch black pepper
Equipment
large baking traylarge saucepanhand blender
Tips
- To serve, divide the soup between bowls, then top with the crispy chickpeas and a drizzle of olive oil.
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