Chunky butternut and chickpea soup

Preheat the oven to 200°C.

Place the butternut, cumin and crumbled chilli on a baking tray. Drizzle with olive oil, mix together and place in the oven. Roast until the butternut is cooked through, about 45 minutes.

Once the butternut is roasted, heat a large saucepan and pour in a splash of oil. Add two thirds of the onion, the celery, garlic and the parsley stalks, and cook gently with a lid on until softened. Drop in the roasted butternut and sweat for a few minutes, then pour in the stock. Bring to the boil, turn down the heat and simmer for 15 minutes. Add the chickpeas and simmer for 15 minutes.

Pick the butternut seeds out of the butternut pulp. Toast them with the almond flakes, fennel, sesame and poppy seeds in a little olive oil in the oven until they are nicely coloured all over. Set aside until needed.

Season the soup well with salt and pepper and, using a handheld blender, whiz for a few seconds until the soup is chunky. Keep it warm while you mix together the lemon zest, chopped parsley leaves and mint. Chop the remaining onion a little more until it is very fine and mix it into the zesty mixture.

To serve, spoon 2,5ml (½ tsp) harissa paste into each bowl. Divide the zesty herb mixture into the bowls and ladle over the soup. Stir each bowl once with a spoon, then sprinkle with the toasted seeds and finish with a drizzle of extra virgin olive oil.