Crunchy Coconut Almond Butter Chickpeas:
1 tablespoon coconut almond butter
1 tablespoon coconut oil
1 (15-ounce) can chickpeas, drained, rinsed, and thoroughly dried
1 tablespoon olive oil
1 medium yellow onion, chopped
3 cloves garlic, minced
2-inch piece of fresh ginger, peeled and grated
2 tablespoons red curry paste
2 tablespoons turmeric
1 teaspoon salt
2 medium sweet potatoes, peeled and cubed
1 (14-ounce) can light coconut milk
4 cups vegetable broth
3 tablespoons Justin’s Coconut Almond Butter
Toppings: shaved red cabbage, fresh cilantro, microgreens, crunchy coconut almond butter chickpeas
To make the crunchy chickpeas, preheat oven to 350F. Line a baking sheet with parchment paper. Combine almond butter and coconut oil in a small, microwave-safe bowl. Microwave 30 seconds to melt. Toss chickpeas in almond butter mixture. Spread into an even layer on baking sheet. Bake 1 hour, or until chickpeas are crunchy.
For the soup, heat the oil in a large pot over medium heat. Add the onion, garlic, and ginger, and sauté 2-3 minutes. Add the curry paste, turmeric, and salt. Sauté 3-4 minutes more . Add the sweet potatoes, coconut milk, and broth. Simmer until the potatoes are soft, about 20 minutes.
Cool slightly and transfer to a blender with Coconut Almond Butter and puree until smooth and creamy. Add in more water or broth to thin out the soup as needed.
- Serve warm topped with shaved red cabbage, cilantro, microgreens, and crunchy chickpeas, as desired.