Chickpea and rainbow chard soup (pictured above)

Serves 4

• 360g drained tinned chickpeas
• 100g olive oil
• 0 black pepper
• 2 onions
• 1 carrot
• 3 sticks celery
• 1 small potato
• 1 tbsp thyme leaves
• 1 tsp tomato paste
• 0.25 tsp smoked paprika
• 8 cloves garlic
• 900g vegetable stock
• 600g rainbow
• 1 red chilli
• 10g picked flat-leaf parsley
• 2 lemons

Step 1
Heat the oven to 160C/325F/gas 3.

Step 2
Pat the chickpeas dry, then spread out 100g of them on an oven tray lined with baking paper.

Step 3
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.

Step 4
Heat two tablespoons of oil in a large saucepan on a medium-high flame, then saute the onions, stirring often, until softened and lightly browned – about seven minutes.

Step 5
Add the remaining 260g chickpeas, carrot, celery, potato, thyme, tomato paste, smoked paprika and half the garlic, cook for two minutes.

Step 6
Add the stock, a teaspoon and three-quarters of salt and a good grind of black pepper, and bring to a boil.

Step 7
Turn the heat to medium, cover the pan and leave to simmer gently for about 25 minutes, until the vegetables are completely soft.

Step 8
Transfer to a blender in batches and blend smooth, then keep warm until ready to serve.

Step 9
Heat two tablespoons of oil in large saute pan on a medium heat.

Step 10
Add the chard stems and cook for five minutes, until softened.

Step 11
Add half the chilli and the remaining garlic, cook for two minutes, then stir in the chard leaves, a quarter-teaspoon of salt and a good grind of pepper, and cook for four minutes, until wilted.

Step 12
Turn off the heat and stir in the parsley, lemon zest and juice.

Step 13
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.