Jenn Eats Goood

heat the oil in a large pot over medium heat, then add the onion & carrots and sauté for 7-10 mins, until onions are translucent. add the garlic & cook for another 1-2 mins. 

add in the potatoes, cauliflower, broth, and water. use 2-3 cups of water depending on how much you need to cover (it’s okay if the top layer is not fully submerged). mix in the salt, pepper, oregano, paprika, & red pepper flakes, then cover the pot and let simmer for 20-30 minutes, until potatoes are tender to a fork 

remove ~1/2 of the veggies from the pot and place in a blender. cover the veggies with liquid from the pot. let cool down a few minutes before putting on the lid and blending on high speed until completely smooth. 

pour back into the pot and mix to combine. season to taste with salt/pepper. mix in the corn and stir again. bring the pot back to a simmer on med/low for 20 mins, stirring occasionally.

heat oven to 400 & line a sheet pan with parchment. add the drained chickpeas to the pan and coat in the olive oil, salt, pepper, & smoked paprika. transfer to the oven & cook for about 20-25 mins, until browned and crispy. 

when the crispy chickpeas are done, ladle the chowder into bowls & top off with an even serving of the chickpeas