Soups & Stewsdeliciouslyella
Veggie Lasagne Soup With Crispy Chickpeas
Try our take on the one-pot lasagne soup trend that sent social media into a spin. Taking all the flavours of a classic veggie lasagne but without all the faff, this is a nourishing supper that you’ll make time and time again. We’ve used miso and sun-dried tomatoes to pack a rich umami punch and a crispy chickpea topping to give a satisfying crunch.
👥 4 Servings⏱️ Prep & Cook: 45 min🔥 Cook: 45 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●saucepan
- ●pan
- ●blender
- ●bowl
📝 Preparation Steps
1
Preheat the oven to 180°C fan / 400°F.
2
On a large baking tray, toss together the chickpeas, harissa, 1 tablespoon of olive oil and a pinch of salt. Spread everything out evenly in a single layer and pop the separated garlic cloves in the corner of the baking tray. Place the tray in the oven and cook for 25–⏱️ 30 minutes, until the chickpeas are crisp and golden. Remove the tray from the oven and set aside.
olive oil1 tablespoon
3
Meanwhile, warm 2 tablespoons of olive oil in a large saucepan set over medium heat. Add the onion, carrots, celery, and a pinch of salt; cook for 15–⏱️ 20 minutes until soft and the onions are translucent.
olive oil1 tablespoon
4
Stir in the thyme, chilli flakes and miso; cook for ⏱️ 1 minute until fragrant. Then add the tinned tomatoes, coconut milk, stock, sun-dried tomatoes and maple syrup. Squeeze the cooked garlic cloves out of their skin into the pan and use a hand blender to blitz the soup until smooth. Season generously with salt and pepper.
5
Bring the soup to the boil, then add the pasta and cook for 9–⏱️ 10 minutes until al dente. Once cooked, add the cavolo nero and cover with a lid for 2–⏱️ 3 minutes until wilted.
6
To serve, divide the soup between bowls, then top with the crispy chickpeas and a drizzle of olive oil.
olive oil1 tablespoon
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