Chickpea and rainbow chard soup
If you can’t get hold of chard, use spinach or another leafy green instead. For non-vegetarians, grated parmesan would go very nicely here, as would some buttered bread to mop everything up.
Heat the oven to 160C/325F/gas 3. Pat the chickpeas dry, then spread out 100g of them on an oven tray lined with baking paper. Add two teaspoons of oil, a good pinch of salt and a good grind of pepper, toss to coat, then roast for about an hour, until golden and crisp.
Heat two tablespoons of oil in a large saucepan on a mediumhigh flame, then saute the onions, stirring often, until softened and lightly browned – about seven minutes. Add the remaining 260g chickpeas, carrot, celery, potato, thyme, tomato paste, smoked paprika and half the garlic, cook for two minutes. Add the stock, a teaspoon and three-quarters of salt and a good grind of black pepper, and bring to a boil. Turn the heat to medium, cover the pan and leave to simmer gently for about 25 minutes, until the vegetables are completely soft. Transfer to a blender in batches and blend smooth, then keep warm until ready to serve.
Heat two tablespoons of oil in large saute pan on a medium heat. Add the chard stems and cook for five minutes, until softened. Add half the chilli and the remaining garlic, cook for two minutes, then stir in the chard leaves, a quarterteaspoon of salt and a good grind of pepper, and cook for four minutes, until wilted. Turn off the heat and stir in the parsley, lemon zest and juice.
Divide the soup between four bowls, top with the chard, the crisp chickpeas and the remaining chilli, drizzle with the remaining 30ml oil and serve hot with lemon wedges.