- 1 tablespoon neutral oil
- 1 pound yellow onions, peeled and thinly sliced into half-moons
- 3 tablespoons vegan butter
- Sugar optional, if needed
- 2 15- ounce cans chickpeas
- 1 pound Yukon gold potatoes, peeled and diced into 1'' cubes
- 6 cups water or vegetable stock
- ⅓ cup loosely packed parsley minced
- Salt and pepper to taste
Caramelize the onions:
Heat 1 tablespoon neutral oil in a wide pot over medium heat. Add the onions and cook for 15 minutes, stirring every few minutes until they just begin to deepen in color. Melt the vegan butter into the onions. If you like, add a sprinkle of sugar to help speed up the caramelization.
Continue cooking the onions, adjusting the heat as necessary to prevent them from burning, for an additional 30–45 minutes. Stir them regularly until they take on a deep golden-brown color—season with salt and pepper.
Calories: 422kcal | Carbohydrates: 63g | Protein: 14g | Fat: 14g | Saturated Fat: 3g | Sodium: 88mg | Fiber: 14g | Sugar: 11g