Veggie Lasagna Soup with Crispy Chickpeas

50 mins
Serves 1
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Directions

  1. 1Preheat the oven to 180°C fan / 400°F.
  2. 2Preheat the oven to 180°C fan / 400°F.
  3. 3Preheat the oven to 180°C fan / 400°F.
  4. 4On a large baking tray, toss together the chickpeas, harissa, 1 tablespoon of olive oil and a pinch of salt.
  5. 5On a large baking tray, toss together the chickpeas, harissa, 1 tablespoon of olive oil and a pinch of salt.
  6. 6On a large baking tray, toss together the chickpeas, harissa, 1 tablespoon of olive oil and a pinch of salt.
  7. 7Spread everything out evenly in a single layer and pop the separated garlic cloves in the corner of the baking tray.
  8. 8Spread everything out evenly in a single layer and pop the separated garlic cloves in the corner of the baking tray.
  9. 9Spread everything out evenly in a single layer and pop the separated garlic cloves in the corner of the baking tray.
  10. 10Place the tray in the oven and cook for 25–30 minutes, until the chickpeas are crisp and golden.
  11. 11Place the tray in the oven and cook for 25–30 minutes, until the chickpeas are crisp and golden.
  12. 12Place the tray in the oven and cook for 25–30 minutes, until the chickpeas are crisp and golden.
  13. 13Remove the tray from the oven and set aside.
  14. 14Remove the tray from the oven and set aside.
  15. 15Remove the tray from the oven and set aside.
  16. 16Meanwhile, warm 2 tablespoons of olive oil in a large saucepan set over medium heat.
  17. 17Meanwhile, warm 2 tablespoons of olive oil in a large saucepan set over medium heat.
  18. 18Meanwhile, warm 2 tablespoons of olive oil in a large saucepan set over medium heat.
  19. 19Add the onion, carrots, celery, and a pinch of salt; cook for 15–20 minutes until soft and the onions are translucent.
  20. 20Add the onion, carrots, celery, and a pinch of salt; cook for 15–20 minutes until soft and the onions are translucent.
  21. 21Add the onion, carrots, celery, and a pinch of salt; cook for 15–20 minutes until soft and the onions are translucent.
  22. 22Stir in the thyme, chilli flakes and miso; cook for 1 minute until fragrant.
  23. 23Stir in the thyme, chilli flakes and miso; cook for 1 minute until fragrant.
  24. 24Stir in the thyme, chilli flakes and miso; cook for 1 minute until fragrant.
  25. 25Then add the tinned tomatoes, coconut milk, stock, sun-dried tomatoes and maple syrup.
  26. 26Then add the tinned tomatoes, coconut milk, stock, sun-dried tomatoes and maple syrup.
  27. 27Then add the tinned tomatoes, coconut milk, stock, sun-dried tomatoes and maple syrup.
  28. 28Squeeze the cooked garlic cloves out of their skin into the pan and use a hand blender to blitz the soup until smooth.
  29. 29Squeeze the cooked garlic cloves out of their skin into the pan and use a hand blender to blitz the soup until smooth.
  30. 30Squeeze the cooked garlic cloves out of their skin into the pan and use a hand blender to blitz the soup until smooth.
  31. 31Season generously with salt and pepper.
  32. 32Season generously with salt and pepper.
  33. 33Season generously with salt and pepper.
  34. 34Bring the soup to the boil, then add the pasta and cook for 9–10 minutes until al dente.
  35. 35Bring the soup to the boil, then add the pasta and cook for 9–10 minutes until al dente.
  36. 36Bring the soup to the boil, then add the pasta and cook for 9–10 minutes until al dente.
  37. 37Once cooked, add the cavolo nero and cover with a lid for 2–3 minutes until wilted.
  38. 38Once cooked, add the cavolo nero and cover with a lid for 2–3 minutes until wilted.
  39. 39Once cooked, add the cavolo nero and cover with a lid for 2–3 minutes until wilted.
  40. 40To serve, divide the soup between bowls, then top with the crispy chickpeas and a drizzle of olive oil.
  41. 41To serve, divide the soup between bowls, then top with the crispy chickpeas and a drizzle of olive oil.
  42. 42To serve, divide the soup between bowls, then top with the crispy chickpeas and a drizzle of olive oil.

Ingredients

  • 240 g chickpeas
  • 240 g chickpeas
  • 240 g chickpeas
  • 1 tablespoon harissa paste
  • 1 tablespoon harissa paste
  • 1 tablespoon harissa paste
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 pinch sea salt
  • 1 pinch sea salt
  • 1 pinch sea salt
  • 1 whole bulb garlic
  • 1 whole bulb garlic
  • 1 whole bulb garlic
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 1 onion, thinly sliced
  • 1 onion, thinly sliced
  • 1 onion, thinly sliced
  • 2 carrots, finely diced
  • 2 carrots, finely diced
  • 2 carrots, finely diced
  • 2 celery sticks, finely diced
  • 2 celery sticks, finely diced
  • 2 celery sticks, finely diced
  • 1 small handful thyme
  • 1 small handful thyme
  • 1 small handful thyme
  • 1 pinch dried red chilli flakes
  • 1 pinch dried red chilli flakes
  • 1 pinch dried red chilli flakes
  • 1 tablespoon white miso paste
  • 1 tablespoon white miso paste
  • 1 tablespoon white miso paste
  • 400 g plum tomatoes
  • 400 g plum tomatoes
  • 400 g plum tomatoes
  • 400 ml tin coconut milk
  • 400 ml tin coconut milk
  • 400 ml tin coconut milk
  • 800 ml vegetable stock
  • 800 ml vegetable stock
  • 800 ml vegetable stock
  • 120 g sun-dried tomatoes
  • 120 g sun-dried tomatoes
  • 120 g sun-dried tomatoes
  • 1 teaspoon maple syrup
  • 1 teaspoon maple syrup
  • 1 teaspoon maple syrup
  • 150 g dried lasagne sheets
  • 150 g dried lasagne sheets
  • 150 g dried lasagne sheets
  • 1 bunch cavolo nero, sliced (you can also use kale, spinach, cabbage)
  • 1 bunch cavolo nero, sliced (you can also use kale, spinach, cabbage)
  • 1 bunch cavolo nero, sliced (you can also use kale, spinach, cabbage)
  • 1 pinch sea salt
  • 1 pinch sea salt
  • 1 pinch sea salt
  • 1 pinch black pepper
  • 1 pinch black pepper
  • 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.
Veggie Lasagna Soup with Crispy Chickpeas | Clip Recipe