2lbswhite potatoes900 g, peeled and roughly chopped
3Tbspunsalted butter42 g
1cupshredded cheddar cheese100 g
115-oz canchickpeas425 g, drained and pat dry
1Tbspolive oil15 mL
1Tbspsoy sauce15 mL, tamari for gf option
1tspmaple syrup5 mL
Slow Cook: Add 4 cups of the broth, potato, and onion to a slow cooker. Cook on high for 3 to 4 hours, or on low for 6 to 8 (until potatoes are fork-tender).
Chickpeas: Preheat oven to 400 degrees F (204 C). Gently combine all of the Roasted Chickpeas ingredients and spread onto a parchment paper-lined baking sheet. Bake for 20 minutes, or until slightly crispy.
Make Roux: When potatoes are finished cooking, melt butter to a large skillet over medium heat. Whisk in flour and cook, whisking often, until flour begins to tan slightly (about 5 minutes). Whisk in remaining 1 cup of broth. Whisk this mixture into the crockpot of potatoes to thicken it. Stir in cheddar and season with salt and pepper to taste. Top with roasted chickpeas, a dollop of plain Greek yogurt, cheddar, and sliced green onions.
Serve: Stir in cheddar and season with salt and pepper to taste. Top with roasted chickpeas, a dollop of plain Greek yogurt, cheddar, and sliced green onions.