1. Drain the chickpeas. Weigh out 100g and set the rest aside for later. Set a large pan over a high heat. Add 100g chickpeas to the pan and pour in 2 tbsp oil. Season with salt and fry, turning often, for 3-4 mins till crisp and browned all over. Lift out of the pan and set aside on a plate lined with kitchen paper. Set the pan aside for later.
2. Trim the leek and rinse out any grit. Finely slice it. Put the pan back on the hob and add the chopped leek. Add 6 tbsp water and season with salt and pepper. Pop a lid on the pan and sweat the leek for 8 mins, stirring often, till softened.
3. Meanwhile, peel the potato and dice it. Peel and grate the ginger. Crumble the stock cube into a heatproof jug. Fill and boil your kettle, then add 1½ ltrs hot water to the jug and stir to dissolve the stock cube.
4. Add the potato and ginger to the leek. Tip in the remaining chickpeas. Stir to mix. Pop the lid back on the pan and sweat the veg for 5 mins till starting to soften. Stir every so often. After 5 mins, pour in the stock. Bring to the boil, then pop the lid back on and simmer for 5 mins.
5. Meanwhile, trim the dry ends from the broccoli. Chop the broccoli into small florets, chopping the stalk to match. Rinse the spinach. Add the broccoli and spinach to the pan and simmer, without the lid, for 8 mins till the veg are soft.
6. Finely grate the zest from the lemon. Add 1 tbsp rose harissa paste to a small bowl and add 2 tbsp olive oil. Stir together to make a loose sauce.
7. Squeeze the juice from the lemon into the soup. Ladle the soup into a blender and blitz till smooth, or use a hand-held blender to blitz the soup in the pan. Taste the soup and add more salt and pepper, if you think it needs it.
8. Ladle the soup into bowls. Top with the fried chickpeas and drizzle over the rose harissa oil. Sprinkle over the lemon zest and omega seed mix to garnish. Serve straight away.
9. Keep It Green
Make sure you keep the lid off the pan when you cook the broccoli and spinach. Putting the lid on the pan while they cook will turn them grey, so leave the lid off. This will keep the veg green, so your soup is bright and vibrant.
10. Eat Me, Keep Me
The soup will keep for up to 3 days in the fridge, or freeze for up to 3 months. Let the soup cool, then divide between tubs and top with the chickpeas, rose harissa, lemon zest and seeds. Seal and chill or freeze. Defrost completely before reheating till piping hot.