Per	100g	Serving (674g)
Energy (Kj)	246 kJ	1657 kJ
Energy (kcal)	59 kcal	397 kcal
Fat	2.6g	18g
of which saturates	0.5g	3.1g
Carbohydrates	5.8g	39g
of which sugars	0.8g	5.5g
Fibre	1.8g	12g
Protein	2.2g	15g
Salt	0.2g	1.3g

Step 1

Drain and rinse the can of chickpeas, pat them dry and mix with the Harissa paste, make sure to coat them well. Pop in the air fryer or into the oven at 180 for 15 minutes, once ready let cool

Step 2

While the chickpeas crispen up, make the soup – in a medium sized pot heat up the olive oil

Step 3

Sautee the finely chopped leek, then add the curry powder, turmeric paste and sauté for another minute

Step 4

Add the grated ginger and garlic, quickly stir to release the aromatics and then add the red lentils. Stir well

Step 5

Add the cauliflower florets, stir, add the stock and cover with a lid

Step 6

Bring to boil, then turn the heat off and simmer gently for another 10 min

Step 7

Once the lentils have cooked thoroughly, blend the soup until creamy and silky

Step 8

Adjust the seasoning, if needed

Step 9

Serve hot with a spoon of yoghurt, top with ¼ of the chickpeas, sprinkle with fresh parsley and fresh lemon juice. Sourdough croutons pair rather nicely with the soup too!