Beer Soup + Crispy Chickpeas

Simple creamy beer soup that’s topped with crispy roasted chickpeas, makes for a super easy and delicious weeknight meal.

For the Soup:
1 tablespoon refined coconut oil or grape seed oil
1 large sweet onion, diced
6 garlic cloves, pressed
4 medium or 1.5 lbs Yukon gold potatoes,
1 heaping teaspoon Hungarian paprika
1/4 teaspoon ancho chile powder
salt & pepper to taste
2 cups Not-Chick’n broth
1 (12oz) can beer (vegan and/or gluten-free, if desired)
2/3 cup unsweetened cashew milk
1/4 cup nutritional yeast (optional)

For the Chickpeas:
1 (14oz) can chickpeas, rinsed and dried well
1 1/2 teaspoons grape seed oil
1 teaspoon Hungarian paprika
1 teaspoon dried parsley
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
salt and pepper to taste

View the full recipe at Noming thru Life →