Curried split pea soup

Soak the split peas overnight in about three cups of water, then rinse and drain.

Preheat the oven to 375.

Rinse and drain the chickpeas, toss them in a bowl with salt, pepper, the smoked paprika and a couple of tablespoons of olive oil, and spread on a parchment-lined baking tray.

Finely chop the garlic and onion; chop the carrots, celery and potatoes into small pieces and dice the tomato.

Bake the chickpeas 40 minutes.

Heat two tablespoons of olive oil in a stock pot over medium heat and saute the onion and garlic five to seven minutes, then the carrots and celery a further four to five minutes.

Add the salt, chili flakes and curry powder and saute about a minute.

Add the tomatoes, saute a couple of minutes and use their juices to deglaze the pan.

Stir in the split peas and potatoes, add the water or unsalted veggie stock and raise to medium-high.

When it boils, drop to medium, cover and cook 25 minutes.

Blend four to five cups of the soup in a blender on medium-high for a few seconds, or blend in the pot with a stick blender, then return it and stir through.

Plate, and finish with chili flakes, a generous pinch of garam masala, the crispy roasted chickpeas, a small bunch of arugula and a generous spoonful of the smoky chili oil.