Vegan soup for your winter
1/2 pound chickpeas, diced
1/4 cup chopped onion
1-1/2 pounds Yukon Gold potatoes (about five medium), peeled and cubed
One can (14-3/4 ounces) cream-style corn
One can (12 ounces) rice milk
1/4 teaspoon salt
1/4 teaspoon pepper