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


Cooking Instructions

  1. 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.

  2. 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.

  3. 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.

  4. Serve warm topped with shaved red cabbage, cilantro, microgreens, and crunchy chickpeas, as desired.