Step 1

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.

Step 2

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.

Step 3

Add the chickpeas and the potatoes to the pot and toss to coat. Pour in the water or stock and season with salt and pepper. Bring to a boil and then reduce heat and simmer for 20–30 minutes or until the potatoes are fork-tender—taste and season with salt and pepper.

Step 4

Ladle the soup into bowls. Garnish with fresh parsley. Enjoy!