VEGAN CHICKPEA VEGETABLE CHOWDER

This vegan chickpea vegetable chowder is satisfying and delicious. It’s made with chickpeas, potatoes and carrot for a bit of a twist on classic vegetable chowder. Blend half the soup for a thick and chunky, hearty soup you’ll want to eat all winter long. This soup is low in fat, gluten-free, oil-free, sugar-free, inexpensive to make and ready in under 30 minutes with basic, everyday ingredients.

This chickpea vegetable chowder is really easy to make and is great for the end of the week when you might need to clean out the fridge and want to keep things simple and comforting. It takes under 30 minutes to make from start to finish and it keeps well so it can be made in advance and enjoyed for up to 5 days.

VEGAN CHICKPEA VEGETABLE CHOWDER RECIPE
This hearty soup is a take on classic vegetable chowder. It’s made with a base of chickpeas, carrot and yellow potato for a hearty and satisfying soup that’s full of protein, fibre, vitamins and minerals. This soup is vegan, gluten-free, oil-free and sugar-free.



INGREDIENTS

• 1 heaping cup chopped white onion (175 g)
• 1 cup chopped celery (150 g)
• 4 cloves garlic
• 1 tsp each dried thyme and oregano
• 2 heaping cups peeled and diced yellow potatoes (340 g)
• 2 cups peeled and diced carrots (300 g)
• 4 1/2 cups vegetable broth
• 1 19 oz can chickpeas, rinsed and drained (approx. 2 cups, 330 g)
• 1 tbsp fresh lemon juice
• 1/2 tsp each sea salt and black pepper
• 1/2 cup lightly packed, finely chopped parsley

INSTRUCTIONS

1. Cook the onions, garlic and celery in 1/4 cup of the vegetable broth for about 5 minutes. Add more broth if needed so it’s doesn’t stick.
2. Add the oregano and thyme, stir and cook for 1 more minute.
3. Add the rest of the ingredients except for the parsley and simmer for 15-20 minutes until the potatoes and carrots are tender.
4. Transfer about 1/2 the soup to a blender and puree until smooth and creamy.
5. Stir in the parsley and serve right away. Any leftovers can be store in the fridge for up to 5 days or in the freezer for up to 3 months.

Recipe Adapted : VEGAN CHICKPEA VEGETABLE CHOWDER @ runningonrealfood