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Preheat the oven to 180°C fan / 400°F.
On a large baking tray, toss together the chickpeas, harissa, 1 tablespoon of olive oil and a pinch of salt. Spread everything out evenly in a single layer and pop the separated garlic cloves in the corner of the baking tray. Place the tray in the oven and cook for 25–30 minutes, until the chickpeas are crisp and golden. Remove the tray from the oven and set aside.
Meanwhile, warm 2 tablespoons of olive oil in a large saucepan set over medium heat. Add the onion, carrots, celery, and a pinch of salt; cook for 15–20 minutes until soft and the onions are translucent.
Stir in the thyme, chilli flakes and miso; cook for 1 minute until fragrant. Then add the tinned tomatoes, coconut milk, stock, sun-dried tomatoes and maple syrup. Squeeze the cooked garlic cloves out of their skin into the pan and use a hand blender to blitz the soup until smooth. Season generously with salt and pepper.
Bring the soup to the boil, then add the pasta and cook for 9–10 minutes until al dente. Once cooked, add the cavolo nero and cover with a lid for 2–3 minutes until wilted.
To serve, divide the soup between bowls, then top with the crispy chickpeas and a drizzle of olive oil.