Ingredients

• Roasted Chickpeas
• 1 ¹/₂ cups (250 g) cooked chickpeas, or 1 (15-oz, or 425-g) can, drained and rinsed
  
• 2 teaspoons neutral vegetable oil
  
• 1 teaspoon smoked paprika
  
• ¹/₂ teaspoon chili powder
  
• 1 pinch cayenne pepper
  
• ¹/₂ teaspoon salt
  

• Soup
• 1 tablespoon neutral vegetable oil
  
• 1 white or yellow onion, chopped
  
• 2 stalks celery, diced
  
• 6 cloves garlic, minced
  
• 1 ¹/₂ pounds (680 g) broccoli, coarsely chopped
  
• 2 large or 3 small Yukon gold potatoes, peeled and coarsely chopped
  
• 1 teaspoon salt
  
• 1 teaspoon dried oregano
  
• 1 bay leaf
  
• ³/₄ teaspoon smoked paprika
  
• 5 cups (1.2 L) low-sodium vegetable broth, plus more if needed
  
• 2 teaspoons freshly squeezed lemon juice
  
• 1 cup (240 ml) unsweetened nondairy milk
  
• ¹/₄ cup (20 g) nutritional yeast
  
• 1 pinch freshly ground black pepper