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Vegan Pumpkin-Chickpea Soup

kept byCelestielj

For crunchy chickpeas:
1 (15-ounce) can chickpeas, rinsed and patted dry
Olive oil, to taste
1 teaspoon seasoning of your choice, optional
Salt and pepper, to taste

For soup:
1 tablespoon coconut oil
1 large white onion, cut in half-moon slices toward the grain
Pinch of sugar
4 garlic cloves, skins removed
4 cups vegetable broth, divided
1 (15-ounce) can chickpeas
1 can pumpkin puree
Salt and pepper, to taste
Olive oil, for garnish



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