Hey there!
It’s World Vegan Day and 1st of November so let’s celebrate with a comforting autumn soup, which is topped with a delicious crunchy topping: bacon gone vegan aka smoky coconut bacon. Now you’re probably wondering how the heck you can turn coconut chips into bacon. Well just add a bunch of spices, bake them for a while and tadaaaa, that’s it. They’re smoky, they’re crunchy, they’re the perfect topping for my chickpea rosemary soup.
I found inspiration in Tuscany.
My chickpea rosemary soup is inspired by a Tuscan side dish I first tried at one of my familie’s go-to restaurants in Tuscany. The dish is called ceci al rosmarino and basically just consists of chickpeas, olive oil and rosemary, so simple yet absolutely wonderful in flavour. In today’s recipe I decided to create a soup around this beautiful side dish, to which I added some cavolo nero to keep it all Italian and to add some colour.
It’s that time of the year again, comfort food is all I need.
This soup is a perfect week night meal as it is made within a few minutes and it hardly involves any chopping at all. I cannot wait to get home to a bowl of this tonight. I can already see myself cuddled up in a blanket in front of my imaginary fireplace with a bowl of soup in my hand. What a prefect way to end the first day of November, am I right?
*you can use kale instead if you can’t find cavolo nero
** I buy my smoked salt at the Hiltl Vegi Metzg
- a few sprigs of rosemary
- 3 leaves of cavolo nero*, roughly chopped
- 250g cooked chickpeas
- 2 Garlic cloves, finely chopped
- 1 Red onion, sliced
- 7dl Vegetable stock
- 75g coconut chips
- ¾ tsp smoked salt**
- 1 tbs soy sauce
- 1 tsp maple syrup
- 1 tsp paprika
- garlic ½ tsp
- Add some Olive oil into a pan and sautée onions, garlis and rosemary for about 3 minutes on medium. Add vegetable stock and chickpeas and cook for 20 minutes. Last but not least add the cavolo nero and let it wilt.
- For the coconut beacon add the coconut into a bowl with maple syrup, soy sauce, smoked salt, garlic and paprika and bake for 20 minutes at 150 °C , make sure to stir every 5 minutes. This recipe makes about 1 ½ cups worth and you’re best to store it in an airtight jar.
- Top the finished soup with about 1 tbs of the freshly made coconut bacon and enjoy.
Bisous,
Cassie says
Though it’s past World Vegan Day, I would still love to try this soup! The chickpeas and rosemary will probably pair perfectly!
fannythefoodie says
Oh yes, please try it and it definitely also tastes good on other days too 😉