Pumpkin Soup with Crispy Chickpeas

Crispy Chickpeas

• 2 cans chickpeas, drained (15 oz ea.)
• ½ oz extra virgin olive oil
• ½ oz maple syrup
• ½ tsp brown sugar
• ½ tsp cumin seeds
• ½ tsp garlic powder
• ½ tsp paprika
• ½ tsp salt
• ½ tsp ground black pepper

Pumpkin Soup

• 2 garlic cloves
• ½ oz olive oil
• 1 tsp salt
• ½ tsp dried sage
• 32 oz small sugar pumpkin, peeled, diced (½ in.)
  of 32 oz kabocha squash, peeled, de-seeded and cubed (1 in.)
• 20 oz vegetable stock
• 3 oz feta cheese, crumbled
• fresh sage leaves, to garnish