Pumpkin-Chickpea Soup
INGREDIENTS
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For crunchy chickpeas:
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1 (15-ounce) can chickpeas, rinsed and patted dry
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Olive oil, to taste
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1 teaspoon seasoning of your choice, optional
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Salt and pepper, to taste
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For soup:
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1 tablespoon coconut oil
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1 large white onion, cut in half-moon slices toward the grain
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Pinch of sugar
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4 garlic cloves, skins removed
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4 cups vegetable broth, divided
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1 (15-ounce) can chickpeas
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1 can pumpkin puree
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Salt and pepper, to taste
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Olive oil, for garnish
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