Corn Chowder with Crispy Chickpeas

Heat oven to 400 degrees and line a sheet pan with parchment. Add the drained chickpeas to the pan and coat in the olive oil, black pepper, and smoked paprika. Transfer to the oven and cook for about 20-25 minutes, until browned and crispy.

While the chickpeas are in the oven, heat the olive oil in a large pot over medium heat, then add the diced onion and carrots and sauté for 7-10 minutes, until the onions are translucent and beginning to caramelize. Add the minced garlic and cook for another 1-2 minutes.

Add in the cubed potatoes, cauliflower florets, veggie broth, and water. Use between 2 and 3 cups of water depending on how much you need to cover almost everything in the pot (it’s okay if the top layer is not fully submerged). Mix in the pepper, oregano, and smoked paprika, then cover the pot and let simmer for 20-30 minutes, until the potatoes and cauliflower are tender.

Remove about half of the vegetables from the pot and place them in a blender. Cover the veggies in the blender with liquid from the pot. Let cool down a few minutes before putting on the lid and blending on high speed until it becomes completely smooth. If you do not have a blender, you can skip this step, the soup will just be more chunky but still delicious!

Pour the blended veggies back into the pot and mix to combine everything. Season to taste with black pepper. Mix in the corn and stir again. Bring the pot back to a simmer on medium-low heat for 20 minutes, stirring occasionally.

When the crispy chickpeas are done, ladle the chowder into bowls and top off with an even serving of the chickpeas. Enjoy immediately for the best results.