Sharing yummy Vegan Corn Soup with Toasted Spicy Chickpeas!

Vegan Corn Soup with Toasted Spicy Chickpeas

This recipe originally called for coconut milk but I didn't get a thumbs up from the family. So we retested it and the new recipe was a hit! Don't want to make the soup? Then we can highly recommend just making the toasted chickpeas. Simply delicious as a healthy snack on its own!

Makes 4 smaller portions
(we doubled the recipe and froze the leftovers)

Ingredients
1 yellow onion
2 garlic cloves
1 red chili (or use chili flakes)
2 tsp cumin
1 lb (about 450 grams) frozen organic corn
1-2 Tbs nutritional yeast
2 cups vegetable broth
1 cup oat milk (or other milk/cream of your choice)
2 cans chickpeas (or 1 cup dried chickpeas that you soak and cook in advance)
1 tsp paprika powder
Pinch of red chili flakes or cayenne pepper
Oil for frying

Instructions for soup
1. Coarsely chop onion and garlic.
2. Cut open the red chili, scrape out the seeds. Discard the seeds and chop the chili.
3. Heat up the oil in a pot and quickly saute the cumin. Add onion, garlic, chili, and corn (but set aside 0.5 cups corn) and sauté for about 5 minutes. Add the vegetable broth and let simmer for about 15 minutes. 
4. Add the nutritional yeast and mix in a blender or with a hand mixer. 
5. Add the oat milk. 

Instructions for Toasted Chickpeas
Heat up a frying pan and toast the chickpeas, remaining corn, and paprika powder chickpeas. Once chickpeas are crispy add some oil, red chili flakes, and salt. Saute for a few minutes until crispy.  
 

Serve the Toasted Chickpeas with the soup. Enjoy!