Carrot, parsnip and sage soup with crispy dukkha chickpeas

Ingredients:

Soup: 

• 3 large carrots, unpeeled and roughly chopped
• 8 parsnips, unpeeled and roughly chopped  
• 1 apple, unpeeled, cored and cubed
• Olive oil, for roasting  
• Salt and milled pepper  
• 1 Tbsp (15ml) honey  
• 2 onions, chopped
• 2 cloves garlic, grated  
• 2 tsp (10ml) ground cumin
• 1 tsp (5ml) turmeric  
• 5 sage leaves + extra deep-fried leaves for serving
• 4-6 cups (1L-1.5L) vegetable stock
• ½ tin (200ml) coconut milk or plain yoghurt  
• Toasted garlic bread, for serving 

Chickpeas: 

• 1 can (400g) chickpeas, rinsed and patted dry
• 3 Tbsp (45ml) dukkha  
• Salt and milled pepper

Method

1. Toss carrots, parsnips and apple in oil on a baking tray and season.
2. Roast at 200°C for 15-20 minutes, tossing after 10 minutes.  
3. Spread chickpeas on a baking tray, toss in oil and roast at 200°C for 15 minutes until crispy.
4. Mix through dukkha, season and roast for 10 minutes. Set aside.  
5. Sauté onion in a large pot on medium heat until translucent, about 5-8 minutes.
6. Add garlic, spices and sage, and cook for another 3-5 minutes.  
7. Tip in roasted vegetables and cover with stock.  
8. Simmer for 20 minutes.  
9. Add coconut milk to soup and blend with a stick blender. Season.  
10. Serve topped with chickpeas and fried sage leaves, with bread on the side. 

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