Beer Soup + Crispy Chickpeas

Beer Soup + Crispy Chickpeas - Simple creamy beer soup that's topped with crispy roasted chickpeas, makes for a super easy and delicious weeknight meal. (Vegan & GF) | RECIPE at NomingthruLife.com

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.

Beer Soup + Crispy Chickpeas - Simple creamy beer soup that's topped with crispy roasted chickpeas, makes for a super easy and delicious weeknight meal. (Vegan & GF) | RECIPE at NomingthruLife.com

Beer Soup + Crispy Chickpeas - Simple creamy beer soup that's topped with crispy roasted chickpeas, makes for a super easy and delicious weeknight meal. (Vegan & GF) | RECIPE at NomingthruLife.com
Beer Soup + Crispy Chickpeas - Simple creamy beer soup that's topped with crispy roasted chickpeas, makes for a super easy and delicious weeknight meal. (Vegan & GF) | RECIPE at NomingthruLife.com

Beer Soup + Crispy Chickpeas - Simple creamy beer soup that's topped with crispy roasted chickpeas, makes for a super easy and delicious weeknight meal. (Vegan & GF) | RECIPE at NomingthruLife.com

KITCHEN WISDOM:

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.

Beer Soup + Crispy Chickpeas - Simple creamy beer soup that's topped with crispy roasted chickpeas, makes for a super easy and delicious weeknight meal. (Vegan & GF) | RECIPE at NomingthruLife.com
Beer Soup + Crispy Chickpeas - Simple creamy beer soup that's topped with crispy roasted chickpeas, makes for a super easy and delicious weeknight meal. (Vegan & GF) | RECIPE at NomingthruLife.com

Beer Soup + Crispy Chickpeas - Simple creamy beer soup that's topped with crispy roasted chickpeas, makes for a super easy and delicious weeknight meal. (Vegan & GF) | RECIPE at NomingthruLife.com

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!**

Beer Soup + Crispy Chickpeas - Simple creamy beer soup that's topped with crispy roasted chickpeas, makes for a super easy and delicious weeknight meal. (Vegan & GF) | RECIPE at NomingthruLife.com
Yield: 4-6 servings

Ingredients:

  1. For the soup:
  2. 1 tablespoon refined coconut oil or grape seed oil
  3. 1 large sweet onion, diced
  4. 6 garlic cloves, pressed
  5. 4 medium or 1.5 lbs Yukon gold potatoes, *peeled and chopped
  6. 1 heaping teaspoon Hungarian paprika
  7. 1/4 teaspoon ancho chile powder
  8. salt & pepper to taste
  9. 2 cups Not-Chick’n broth
  10. 1 (12oz) can beer (vegan and/or gluten-free, if desired)
  11. 2/3 cup unsweetened cashew milk
  12. 1/4 cup nutritional yeast (optional)
  13. For the chickpeas:
  14. 1 (14oz) can chickpeas, rinsed and dried well
  15. 1 1/2 teaspoons grape seed oil
  16. 1 teaspoon Hungarian paprika
  17. 1 teaspoon dried parsley
  18. 1/4 teaspoon garlic powder
  19. 1/4 teaspoon onion powder
  20. salt and pepper to taste

Directions:

  • 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. 

Notes:

*Peeled potatoes lend for a creamier consistency, but do not have to be peeled if desiring more nutrition or a shorter prep time. Please see the Kitchen Wisdom section of this post for additional info on roasting chickpeas among other helpful tips and tricks.
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12 comments

    • Meg -

      They are great for added texture especially with a pureed soup. I know you’ll love it! Beer soup always holds a place in my hear thanks to North Peak. Their choice topping of Mustard Pretzels… drool.

    • Meg -

      Thanks Azu! I love the bonus nutrition of using chickpeas instead of croutons. Because if there are carbs in sight, my willpower is shot. ;) Thanks for stopping by Azu!

  1. genevieve @ gratitude & greens -

    I actually love beer (good beer, anyway!!) but my body has barely any tolerance for alcohol so I don’t drink very much. Beer soup, however, I can definitely have! This sounds so delicious- I love the crispy chickpeas on top, maybe I’ll even bake a loaf of beer bread to eat with this ;)

  2. Jeremy -

    Made this tonight. Quite delicious! Had to use coconut milk as cashew wasn’t available in the store I stopped in to. Still worked.

    Would be good to specify recommended beer types. I used a brown altbier style, which is maltier and has some nice spicy qualities. I’d think an IPA or porter/stout wouldn’t quite fit, but some Belgian abbey ales would be perfect.

    • Meg -

      Yay – glad the coconut milk still worked out for you! And thanks for the beer recommendations/thoughts. I personally am not in the know with beer, thus being why I didn’t really have a personal recommended type for the recipe. But your info is super helpful for us non-beer goers, so thanks for sharing :)

  3. Liliana -

    I just made this…well sorta. I cheated and tossed everything in a crock pot, except for the chickpeas, then used immersion blender. I followed instructions for the chickpeas. I’m sure I traded in some flavor for convenience and time saved. Nonetheless the recipe is still a keeper, even in the crock pot. I adjusted and added more liquids. Yum and thanks.

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