Harissa Butternut Bisque

Preheat oven to 425°F. Peel and roughly chop the onion. Cut just half the apple into matchsticks, then dice the other half. Destem the curly kale and roughly chop into bite-sized pieces. Check the Castelvetrano olives for pits, then roughly chop. Drain, rinse, and dry the chickpeas with paper towels. Reserve ¼ cup of chickpeas for step 3.

Add the remaining chickpeas to a baking sheet and toss with 1 tbsp olive oil and a pinch of salt. Bake until crispy and browned in places, about 12 to 15 minutes.

Place a medium pot over medium heat with 1 tbsp vegetable oil. Once hot, add the chopped onion, just the diced apple, and butternut squash cubes. Cook, stirring frequently, until butternut is tender, about 5 to 8 minutes. Stir in the reserved ¼ cup of chickpeas.

Add the coconut milk, harissa paste, and 1 cup water to the pot with the butternut squash. Cook until simmering, about 1 to 3 minutes. Carefully pour or ladle the butternut bisque into a blender and purée until smooth, about 1 to 3 minutes. Taste and adjust seasoning with salt.

In a large bowl, combine the chopped kale and 1 tbsp olive oil. Using your hands, massage the kale until tender. Add the apple matchsticks, red wine vinegar, and a pinch of salt and pepper. Gently toss to coat.

Divide butternut bisque between large bowls. Top the green apple slaw and crispy chickpeas. Sprinkle with chopped olives. Serve with any remaining green apple slaw on the side. Soup’s on!