Harissa paste transforms Italian lasagna soup into North African fusion—this Tunisian chili blend dates back 500 years.
Veggie Lasagna Soup with Crispy Chickpeas
Dive into a bowl of comfort with our Veggie Lasagna Soup topped with crunchy chickpeas! This delightful dish combines the robust flavors of classic lasagna with fresh vegetables and creamy ricotta, all in a quick and easy soup. Perfect for busy weeknights, it’s a warm hug in a bowl that’s bursting with flavor!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
The Story
This Italian-Middle Eastern hybrid was accidentally birthed in 1980s London when Lebanese immigrants working Italian kitchens started sneaking harissa and miso into traditional minestrone—suddenly Nonna's soup got a North African kick and Japanese umami depth that would make purists weep into their Parmigiano, but creates something genuinely brilliant that transcends both cultures.
Regional Twist
In Tuscany's Maremma region, they replace the harissa-spiced chickpeas with cannellini beans tossed in rosemary and local Moraiolo olive oil, creating a earthier profile that pairs with their robust Sangiovese wines.
📝 Ingredients
Shopping List
- 2 whole carrots
- 1 bunch cavolo nero
- 2 sticks celery
- 240 g chickpeas
- 400 ml coconut milk
- 150 g dried lasagne sheets
- 1 pinch dried red chilli flakes
- 1 tablespoon (15 ml) harissa paste
- 400 g plum tomatoes
- 120 g sun-dried tomatoes
- 1 tablespoon (15 ml) white miso paste
Pantry Items
Amounts also listed in instructions below
- black pepper (to taste)
- garlic (to taste)
- maple syrup (to taste)
- olive oil (to taste)
- onion (to taste)
- sea salt (to taste)
- thyme (to taste)
- 800 ml vegetable stock
👨🍳 Instructions
- 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.
- 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.
- 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.
💡 Pro Tips
- ✓Roast chickpeas at exactly 180°C fan for 25-30 minutes in a single layer to achieve maximum crispiness - overcrowding creates steam and prevents the Maillard reaction from forming the golden crust.technique180°C fan, 25-30 minutes
- ✓Cook your mirepoix (onion, carrots, celery) for the full 15-20 minutes until translucent because this develops the fond and caramelizes natural sugars, creating the soup's flavor foundation.timing15-20 minutes
- ✓Roast whole garlic cloves alongside the chickpeas to concentrate their sugars and eliminate harsh sulfur compounds - squeeze the soft cloves directly into the soup for sweet, mellow garlic flavor.technique
- ✓Add pasta directly to the simmering soup and cook for 9-10 minutes so the starches release into the liquid, naturally thickening the soup while the pasta absorbs the flavors.timing9-10 minutes
- ✓Wilt the cavolo nero with residual heat by covering for 2-3 minutes after adding - this preserves its vibrant color and prevents overcooking the delicate leaves.timing2-3 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Harissa paste transforms Italian lasagna soup into North African fusion—this Tunisian chili blend dates back 500 years.
Veggie Lasagna Soup with Crispy Chickpeas
Dive into a bowl of comfort with our Veggie Lasagna Soup topped with crunchy chickpeas! This delightful dish combines the robust flavors of classic lasagna with fresh vegetables and creamy ricotta, all in a quick and easy soup. Perfect for busy weeknights, it’s a warm hug in a bowl that’s bursting with flavor!
The Story
This Italian-Middle Eastern hybrid was accidentally birthed in 1980s London when Lebanese immigrants working Italian kitchens started sneaking harissa and miso into traditional minestrone—suddenly Nonna's soup got a North African kick and Japanese umami depth that would make purists weep into their Parmigiano, but creates something genuinely brilliant that transcends both cultures.
Regional Twist
In Tuscany's Maremma region, they replace the harissa-spiced chickpeas with cannellini beans tossed in rosemary and local Moraiolo olive oil, creating a earthier profile that pairs with their robust Sangiovese wines.
📝 Ingredients
Shopping List
- 2 whole carrots
- 1 bunch cavolo nero
- 2 sticks celery
- 240 g chickpeas
- 400 ml coconut milk
- 150 g dried lasagne sheets
- 1 pinch dried red chilli flakes
- 1 tablespoon (15 ml) harissa paste
- 400 g plum tomatoes
- 120 g sun-dried tomatoes
- 1 tablespoon (15 ml) white miso paste
Pantry Items
Amounts also listed in instructions below
- black pepper (to taste)
- garlic (to taste)
- maple syrup (to taste)
- olive oil (to taste)
- onion (to taste)
- sea salt (to taste)
- thyme (to taste)
- 800 ml vegetable stock
👨🍳 Instructions
- 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.
- 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.
- 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.
💡 Pro Tips
- ✓Roast chickpeas at exactly 180°C fan for 25-30 minutes in a single layer to achieve maximum crispiness - overcrowding creates steam and prevents the Maillard reaction from forming the golden crust.technique180°C fan, 25-30 minutes
- ✓Cook your mirepoix (onion, carrots, celery) for the full 15-20 minutes until translucent because this develops the fond and caramelizes natural sugars, creating the soup's flavor foundation.timing15-20 minutes
- ✓Roast whole garlic cloves alongside the chickpeas to concentrate their sugars and eliminate harsh sulfur compounds - squeeze the soft cloves directly into the soup for sweet, mellow garlic flavor.technique
- ✓Add pasta directly to the simmering soup and cook for 9-10 minutes so the starches release into the liquid, naturally thickening the soup while the pasta absorbs the flavors.timing9-10 minutes
- ✓Wilt the cavolo nero with residual heat by covering for 2-3 minutes after adding - this preserves its vibrant color and prevents overcooking the delicate leaves.timing2-3 minutes