Veggie Lasagna Soup with Crispy Chickpeas by @deliciouslyella

50 min

4 servings

🫘

240 g

Chickpeas

🌶️

1 tbsp

Harissa paste

🫒

3 tbsp

Olive oil

🧂

Sea salt

🧄

1 head

Garlic

🧅

1

Onion

🥕

2

Carrots

🥬

2 stalks

Celery

🌿

Thyme

🌶️

Dried red chilli flakes

🥣

1 tbsp

White miso paste

🍅

400 g

Plum tomatoes

🥥

400 ml

Coconut milk

🍲

800 ml

Vegetable stock

🍅

120 g

Sun-dried tomatoes

🍁

1 tsp

Maple syrup

🍝

150 g

Dried lasagne sheets

🥕

Cavolo nero

⚫

Black pepper

  1. Preheat

    Preheat the oven to 180°C fan / 400°F.

  2. Toss
    • Chickpeas
    • Harissa paste
    • Olive oil

    On a large baking tray, toss together the chickpeas, harissa paste, 1 tablespoon of olive oil and a pinch of sea salt.

  3. Spread
    • Garlic
    • Chickpeas
    • Harissa paste

    Spread everything out evenly in a single layer and place the separated garlic cloves in the corner of the baking tray.

  4. Place
    • Chickpeas

    Place the tray in the oven and cook for 25–30 minutes, until the chickpeas are crisp and golden, then remove and set aside.

  5. Warm
    • Olive oil

    Warm 2 tablespoons of olive oil in a large saucepan over medium heat.

  6. Add
    • Onion
    • Carrots
    • Celery

    Add the onion, carrots, celery and a pinch of salt; cook for 15–20 minutes until soft and the onions are translucent.

  7. Stir
    • Thyme
    • Dried red chilli flakes
    • White miso paste

    Stir in the thyme, chilli flakes and miso; cook for 1 minute until fragrant.

  8. Add
    • Plum tomatoes
    • Coconut milk
    • Vegetable stock

    Add the tinned tomatoes, coconut milk, stock, sun-dried tomatoes and maple syrup.

  9. Squeeze
    • Garlic

    Squeeze the cooked garlic cloves out of their skin into the pan and use a hand blender to blitz the soup until smooth.

  10. Season
    • Sea salt

    Season generously with salt and pepper.

  11. Boil
    • Dried lasagne sheets

    Bring the soup to the boil, then add the pasta and cook for 9–10 minutes until al dente.

  12. Add
    • Cavolo nero

    Once cooked, add the cavolo nero and cover with a lid for 2–3 minutes until wilted.

  13. Serve
    • Chickpeas
    • Olive oil

    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 by @deliciouslyella

50 min

4 servings

🫘

240 g

Chickpeas

🌶️

1 tbsp

Harissa paste

🫒

3 tbsp

Olive oil

🧂

Sea salt

🧄

1 head

Garlic

🧅

1

Onion

🥕

2

Carrots

🥬

2 stalks

Celery

🌿

Thyme

🌶️

Dried red chilli flakes

🥣

1 tbsp

White miso paste

🍅

400 g

Plum tomatoes

🥥

400 ml

Coconut milk

🍲

800 ml

Vegetable stock

🍅

120 g

Sun-dried tomatoes

🍁

1 tsp

Maple syrup

🍝

150 g

Dried lasagne sheets

🥕

Cavolo nero

⚫

Black pepper

Preparation Steps

  1. Step 1/13

    Preheat the oven to 180°C fan / 400°F.

  2. Step 2/13

    On a large baking tray, toss together the chickpeas, harissa paste, 1 tablespoon of olive oil and a pinch of sea salt.

    🫘Chickpeas
    🌶️Harissa paste
    🫒Olive oil
    🧂Sea salt
    🍳Baking tray

  3. Step 3/13

    Spread everything out evenly in a single layer and place the separated garlic cloves in the corner of the baking tray.

    🧄Garlic
    🍳Baking tray

  4. Step 4/13

    Place the tray in the oven and cook for 25–30 minutes, until the chickpeas are crisp and golden, then remove and set aside.

    🫘Chickpeas
    🍳Baking tray

  5. Step 5/13

    Warm 2 tablespoons of olive oil in a large saucepan over medium heat.

    🫒Olive oil
    🍲Large saucepan

  6. Step 6/13

    Add the onion, carrots, celery and a pinch of salt; cook for 15–20 minutes until soft and the onions are translucent.

    🧅Onion
    🥕Carrots
    🥬Celery
    🧂Sea salt
    🍲Large saucepan

  7. Step 7/13

    Stir in the thyme, chilli flakes and miso; cook for 1 minute until fragrant.

    🌿Thyme
    🌶️Dried red chilli flakes
    🥣White miso paste
    🍲Large saucepan

  8. Step 8/13

    Add the tinned tomatoes, coconut milk, stock, sun-dried tomatoes and maple syrup.

    🍅Plum tomatoes
    🥥Coconut milk
    🍲Vegetable stock
    🍅Sun-dried tomatoes
    🍁Maple syrup
    🍲Large saucepan

  9. Step 9/13

    Squeeze the cooked garlic cloves out of their skin into the pan and use a hand blender to blitz the soup until smooth.

    🧄Garlic
    🍲Large saucepan

  10. Step 10/13

    Season generously with salt and pepper.

    🧂Sea salt
    ⚫Black pepper
    🍲Large saucepan

  11. Step 11/13

    Bring the soup to the boil, then add the pasta and cook for 9–10 minutes until al dente.

    🍝Dried lasagne sheets
    🍲Large saucepan

  12. Step 12/13

    Once cooked, add the cavolo nero and cover with a lid for 2–3 minutes until wilted.

    🥕Cavolo nero
    🍲Large saucepan
    ✨Lid

  13. Step 13/13

    To serve, divide the soup between bowls, then top with the crispy chickpeas and a drizzle of olive oil.

    🫘Chickpeas
    🫒Olive oil

Composition

Ingredients

Types

Legumes, Condiments, Spices, Oils, Vegetables, Herbs, Plant-based, Stock, Sweeteners, Grains, Pasta

Ingredients

Chickpeas, Harissa paste, Olive oil, Sea salt, Garlic, Onion, Carrots, Celery, Thyme, Dried red chilli flakes, White miso paste, Plum tomatoes, Coconut milk, Vegetable stock, Sun-dried tomatoes, Maple syrup, Dried lasagne sheets, Cavolo nero, Black pepper

Notes

Chickpeas (for the crispy chickpeas), Olive oil (for the chickpeas), Sea salt (for the chickpeas), Garlic (whole bulb), Onion (thinly sliced), Carrots (finely diced), Celery (finely diced), Thyme (small handful), Plum tomatoes (tinned), Coconut milk (tinned), Cavolo nero (sliced, kale, spinach or cabbage can be used instead), Black pepper (for the soup)

Allergens

Celery, Gluten

Dietetics

Dietary regimen

Nut-Free, Vegetarian, Pescatarian

Calories

520 kcal

Macro nutrients

Protein: 15g, Carbohydrates: 60g, Fat: 26g, Fiber: 10g, Sugars: 14g

Nutritional Information

Minerals

Iron: 4.5mg, Potassium: 900mg, Calcium: 140mg, Sodium: 980mg, Magnesium: 70mg

Vitamins

Vitamin A: 4200µg, Vitamin C: 35mg, Vitamin K: 180µg, Folate: 90µg

Preparation

Time Information

Preparation

20 minutes

Cooking

30 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

Baking tray, Large saucepan, Knife, Cutting board, Lid

Appliances

Oven, Blender

Type

Type

Type Of Dish

Soup, Main Course

Occasions

Everyday, Weeknight Dinner

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

Italian

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Creamy, Crunchy, Chunky, Tender

Flavors

Savory, Umami, Spicy, Rich, Tangy, Sweet

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

fridge : 3 days (Store in an airtight container,Keep crispy chickpeas separate to maintain crunch,Reheat soup gently on the stove before serving), freezer : 2 months (Freeze the soup base without the crispy chickpeas,Thaw overnight in the fridge before reheating,Pasta may soften slightly after freezing)