AVEGAN CHEEZY CHICKPEAS AND BAKED POTATO

Ingredients:
2 large potatoes
1 can of chickpeas, drained and rinsed
1 tablespoon olive oil
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup nutritional yeast
2 tablespoons vegan butter
1/4 cup non-dairy milk
Instructions:
Preheat the oven to 400°F (200°C).
Scrub the potatoes clean and pierce them several times with a fork. Rub the potatoes with a little bit of olive oil and sprinkle them with salt.
Place the potatoes directly on the oven rack and bake for 45-60 minutes, or until they are tender.
While the potatoes are baking, prepare the cheezy chickpeas. In a large bowl, combine the chickpeas, olive oil, smoked paprika, garlic powder, salt, and black pepper. Toss until the chickpeas are coated with the spices.
Spread the chickpeas out on a baking sheet and roast in the oven for 15-20 minutes, stirring occasionally, until they are crispy and browned.
In a small saucepan, melt the vegan butter over medium heat. Whisk in the nutritional yeast and non-dairy milk, and continue to whisk until the mixture is smooth and creamy.
To serve, cut open the baked potatoes and mash the flesh with a fork. Pour the cheezy sauce over the potatoes, then top with the roasted chickpeas. Enjoy!