PEA MISO SOUP WITH WASABI CHICKPEAS AND ROCKET PESTO

Preheat the oven to 200C. In a small bowl, whisk the wasabi, oil, tamari, black pepper and water and to combine

You should have a thick paste, but if it's too thick add a little more water. Add the chickpeas and toss to coat them evenly. Spread the chickpeas and toss to coat them evenly. Spread the chickpeas out on a parchment lined baking sheet

Place in a preheated oven for 35-45 minutes until they are brown and crispy, taking them out every 10 minutes and shaking them so they do not burn on one side

Remove chickpeas from oven when done and leave to cool

In a medium sized saucepan, heat the oil over a medium low heat and add the leeks. Soften while stirring often, for about 7 minutes. Add garlic and cook for another 2 minutes

Add the peas, dissolved miso and water (you need to add just enough water so that the ingredients are covered: about 2 1/2 cups), stir to combine

Simmer on low heat for about 15 minutes while you prepare the pesto

Add the rocket to a food processor along with the garlic, salt and pine nuts. Pulse a few times until everything is chopped. Add the olive oil in a continuous stream, while the food processor is running. You want the pesto to be on the thicker side, so stop adding the oil when you feel like it's at the consistency you want. When the soup is ready, blend it using an immersion/stick blender. Ladle the soup into individual bowls

Top with a spoonful of the pesto, and swirl it to incorporate

Finish with a small handful of the chickpeas, a pinch of micro greens and a generous pinch of furikake