Preheat the oven to 220C/200C fan/425F/gas mark 7 and a line a baking tray with baking parchment.

Heat a glug of olive oil in a saucepan over a medium heat and fry the onion, garlic and gochujang paste for five to eight minutes until the onions are soft and golden.

Add the sweet potatoes and a splash of stock to prevent sticking, then stir and cover. Cook for 20-30 minutes, or until fork tender, adding a little more stock to prevent sticking.

Meanwhile, toss the chickpeas in a bowl with a drizzle of olive oil, the paprika, cumin, onion granules and salt. Spread the chickpeas out on the prepared baking tray. Roast them in the oven for 35-40 minutes, then turn on the grill and grill for five to 10 minutes to ensure they’re crunchy. Alternatively, if you have an air fryer, you can air-fry the chickpeas at 200C for 15-20 minutes.

In a food processor, combine the cooked sweet potato mixture, silken tofu, nutritional yeast, vegetable stock and a pinch of salt and pepper. Blend until creamy. You might have to do this in batches.

Cook the rice noodles according to the packet instructions.

Assemble the bowls by ladling in the creamy soup, followed by the noodles. Garnish with the crispy chickpeas