Biscuit Topped Chickpea Pot Pie

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1 to 2 tablespoons olive oil

1 small yellow onion, chopped small

3 garlic cloves, minced

⅓ cup all purpose flour

2 cups vegetable broth

1 ½ cups unsweetened, unflavored almond milk

3 cups frozen mixed vegetables (carrots, corn, green beans, peas)

1 large russet potato, peeled and chopped small

15 ounces (1 can) chickpeas, drained and rinsed

½ teaspoon salt, or to taste

subheading: Cheddar Biscuits:

2 cups all purpose flour

1 tablespoon baking powder

¼ teaspoon salt

½ cup vegan butter, melted

1 cup unsweetened, unflavored almond milk

1 cup vegan cheddar cheese shreds, optional

Directions at noracooks.com

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