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: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.