I’m not a drinker. Unless it doesn’t taste like alcohol… aka, peach bellini’s… haaaaay. BUT I sort of really love boozy food. Winey sauces… mmmm. Beery breads, marinades, and soups… oh yaaa. It’s kind of like people who hate tomatoes but love ketchup, or vise versa. If a dish says “beer” I’m instantly perked up like a golden retriever ready to accept my boozy fate.
This soup has just the right amount of beery goodness. It’s been showing up in this house a lot lately because it’s so damn delicious and easy to make. Plus, it’s rather healthy and not loaded down by a block of cheese like typical beer soups are – BONUS! And then it’s topped off with roasted chickpeas = protein… DOUBLE BONUS! If you haven’t had roasted chickpeas you need to jump aboard that bus asap. They are a great healthy snack and are the perfect crispy/crunchy topping to a number of meals, such as this beer soup.
Peeling The Potatoes: Peeling your potatoes is not completely necessary. If you are looking for the extra health boost feel free to leave the skins on. I find that they can make pureed soups [ever so] slightly more gritty, but not insanely so.
Immersion Blenders Don’t Like Non-Stick: I received an extra-large non-stick dutch oven for Christmas last year. It’s large enough to cook a couch cushion. And because of that, the first soup I made in it, which was of average size and depth, yanked my immersion blender down to the bottom of the brand new dutch oven… and scratched the hell out of it. So now I transfer my soups to a bowl first and then let the immersion blender rip. Sometimes you have to learn the hard way. If using a high speed blender, you’ll want to let it cool slightly before blending. And for the sake of safety, it’s best to have an escape for the heat, so whether that’s the pour spout popped slightly open, or the lid ajar – place a kitchen towel over top and then let it blend. Built up heat = explosion = literal hot mess = pain.
Roasting Chickpeas 101: Exhibit A - Chickpeas become crunchier as they cool. If you try to cook them until they are super crispy in the oven, you will have little chickpea rocks… which I will not be responsible for when they attempt to break your teeth. Exhibit B - Roasted chickpeas can be made in advance, but are best the day of roasting. They soften when stored. Exhibit C - Cooked chickpeas as opposed to canned do cook differently. Canned ones seem to be more saturated and take longer to cook, and also work better at a high temperature. You also need to make sure you have dried the canned chickpeas exceptionally well, as moist chickpeas will not crisp up. When roasting home cooked chickpeas, I typically drop the temp to 400 degrees and have had crunchy chickpeas within 20 minutes. Also, if you are using a Silpat in either cases, you will mostly likely achieve roasted crunchiness ahead of schedule. Exhibit D - Roasted Chickpeas are delicious as a snack and/or as a topping. My favorite use for them, besides snacking, is to top soups for crunch and texture as well as salads.
Looking for another way to get your roasted chickpea love on, check out: Roasted Cauliflower & Avocado Cream Pitas
**Oh hey! If you make any of Noming’s recipes, be sure to snap a photo and share them on twitter or instagram with #nomingthrulife so that the rest of us Nom’ers can see them too! I mean you would only make my day and all if you did!**
- 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, *peeled and chopped
- 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
- For the soup:
- Over medium-high heat in a 5 quart or larger dutch oven or stock pot, saute onions until translucent and beginning to golden, approximately 5-7 minutes. Stir in pressed garlic and cook for 1 minute. Add potatoes and seasoning. Stir to coat potatoes and continue cooking for an additional 2 minutes. Carefully add all liquids, stir, and bring to boil. Once a boil has been reached, cover the pot and reduce to a simmer. Let simmer for 40 minutes, making sure that potatoes are tender.
- Stir in nutritional yeast if using and then puree soup, either with a immersion blender or in a high speed blender. Add additional cashew milk to achieve desired consistency if need be, and season with salt and pepper to taste. Serve warm.
- For the chickpeas:
- Preheat oven to 425 degrees and line a medium baking sheet with parchment paper or a Silpat.
- In a medium mixing bowl toss all ingredients until chickpeas are evenly coated.
- Bake chickpeas for 20 minutes, toss and continue to bake for 10-20 more minutes or until chickpeas are golden and slightly crunchy when taste tested. They will continue to crisp up when cooling. Let cool and sprinkle atop finished beer soup.