Rinse and drain well the chickpeas. Dry them with a kitchen towel (to help them crisp more).
In a bowl, first mix well the spices together (coconut oil, sweet white miso, paprika, and cayenne) until you reach a smooth texture. Add the chickpeas and stir well to combine.
Spread the chickpeas evenly on a parchment-lined baking sheet. Reduce oven temperature to 180 °C and bake them for 20 minutes. Then check and stir the chickpeas, and cook on grill mode (fan) for an extra 10 to 15 minutes more (continue checking regularly during the last minutes being careful not to let them burn).
Stir again and switch off the oven. Let the tray in the oven (off and door slightly open) for approx. 10 to 15 minutes more for an extra crisp.
SOUP
Steam the greens for 7 minutes or until they are just starting to be tender and have a bright green.
In a pan, heat the coconut oil over medium heat. Add the onion and garlic and saute for 3-4 minutes. Add the ginger and saute for 1 more minute.
Add the greens, the onion/garlic/ginger and all of the remaining ingredients to your blender and blend until smooth.
Season to taste and serve it warm or cold (optional : garnish with a swirl of coconut cream).
Add the croutons to soup at the last minute !
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