Chickpea Chowder
Indulge in the cozy and nourishing flavors of this Chickpea Chowder, a hearty vegan soup that's equal parts creamy and satisfying. Packed with nutrient-rich ingredients like tender chickpeas, sweet corn, velvety coconut milk, and a medley of aromatic spices, this chowder offers a vibrant blend of smoky, earthy, and savory notes. A quick sauté of onions, carrots, and celery forms the flavorful base, while a hint of cumin and smoked paprika adds a warming depth. Blending a portion of the chowder gives it a luscious texture without compromising its chunky heartiness. Ready in just 45 minutes, this one-pot wonder is perfect for weeknights and tastes even better paired with crusty bread or crackers. Whether you're seeking a comforting winter recipe or a wholesome meal any time of year, this Chickpea Chowder is sure to become a go-to favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large, diced yellow onion
- 2 medium, diced carrots
- 2 medium, diced celery stalks
- 3 minced garlic cloves
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 5 cups vegetable broth
- 2 15-ounce cans, drained and rinsed canned chickpeas
- 1 large, peeled and diced russet potato
- 1 cup corn kernels
- 1 cup full-fat coconut milk
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon (adjust to taste) black pepper
- 2 tablespoons, chopped for garnish fresh parsley
- optional, for serving bread or crackers
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5–7 minutes, until the vegetables are softened and the onion is translucent.
Stir in the minced garlic, cumin, smoked paprika, and dried thyme. Cook for 1–2 minutes, stirring frequently, until the spices are fragrant.
Pour in the vegetable broth and bring to a boil.
Add the drained and rinsed chickpeas, diced potato, and corn kernels to the pot. Reduce heat to a simmer, cover, and cook for 20 minutes, or until the potatoes are tender.
Using an immersion blender, carefully blend about half the soup directly in the pot to create a creamy texture. Alternatively, scoop out 2 cups of the soup, blend it in a regular blender, and return it to the pot.
Stir in the coconut milk. Taste and adjust seasoning with salt and black pepper as needed.
Let the chowder simmer for an additional 5 minutes on low heat.
Ladle the chowder into bowls and garnish with chopped fresh parsley.
Serve hot with bread or crackers, if desired.
Nutrition Facts
Calories |
752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.2 g | 37% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1904 mg | 83% | |
| Total Carbohydrate | 103.0 g | 37% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 20.3 g | ||
| Protein | 25.9 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 182 mg | 14% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1879 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
