When you’re in need of a cozy, hearty, and nourishing meal, there’s nothing like a bowl of Vegan Chickpea Vegetable Chowder. It’s creamy, packed with vegetables, loaded with protein-rich chickpeas, and seasoned with warm, smoky spices that will have you coming back for seconds. Whether you’re a lifelong vegan or just looking to add more plant-based meals to your diet, this chowder is a satisfying and delicious choice.
Picture this: a steaming bowl of thick, creamy chowder, filled with tender vegetables, hearty chickpeas, and subtle notes of smoked paprika. It’s the kind of meal that feels like a hug in a bowl—comforting, wholesome, and absolutely delicious. Plus, it’s surprisingly easy to make, requiring just simple, affordable ingredients and one pot. Let’s explore how you can create this soul-warming dish in your own kitchen!
Why You’ll Love Vegan Chickpea Vegetable Chowder
There’s so much to love about this recipe. Here are a few reasons why it might become one of your favorites:
- Rich and Creamy Without the Dairy: Thanks to plant-based milk and mashed potatoes, this chowder has a velvety texture without any cream or butter.
- Packed with Plant-Based Protein: Chickpeas are the star of the show, adding both flavor and a hefty dose of protein and fiber.
- Budget-Friendly and Accessible: Made with pantry staples and everyday vegetables, this chowder is as affordable as it is delicious.
- Hearty and Filling: Whether you enjoy it as a main course or a side, this chowder will leave you feeling satisfied.
- Customizable and Versatile: You can tweak the ingredients, spices, and consistency to suit your preferences.
Ingredients: What You’ll Need
Here’s a complete list of the ingredients you’ll need to make this delicious Vegan Chickpea Vegetable Chowder. These simple, wholesome ingredients come together to create a dish that’s packed with flavor and nutrition.
| Ingredient | Amount |
|---|---|
| Olive oil | 1 tablespoon (15g) |
| Onion (chopped) | 1 medium (150g) |
| Garlic (minced) | 2 cloves (6g) |
| Carrots (diced) | 2 medium (200g) |
| Celery (diced) | 2 stalks (150g) |
| Potato (diced) | 1 medium (150g) |
| Corn kernels (fresh or frozen) | 1 cup (150g) |
| Chickpeas (canned, drained) | 1 can (400g) |
| Vegetable broth | 4 cups (960ml) |
| Unsweetened plant-based milk | 1 cup (240ml) |
| Dried thyme | 1 teaspoon (1g) |
| Smoked paprika | 1 teaspoon (1g) |
| Salt | To taste |
| Black pepper | To taste |
| Nutritional yeast (optional) | 1 tablespoon (5g) |
| Fresh parsley (optional, for garnish) | As desired |
Step-by-Step Instructions
1. Sauté the Aromatics
Start by heating olive oil in a large pot over medium heat. Add the chopped onion and sauté for 2–3 minutes, or until softened. Stir in the minced garlic and cook for another minute, until it becomes fragrant. This step lays the foundation of flavor for the chowder.
2. Add the Vegetables
Next, toss in the diced carrots, celery, and potato. Cook for 4–5 minutes, stirring occasionally, to allow the vegetables to soften slightly. These vegetables add bulk, flavor, and nutrients to the chowder.
3. Incorporate the Chickpeas and Spices
Stir in the chickpeas, corn kernels, dried thyme, smoked paprika, salt, and pepper. Mixing the spices at this stage ensures they coat the vegetables and chickpeas, infusing them with flavor.
4. Simmer the Chowder
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let the chowder simmer for 15–20 minutes, or until the vegetables are tender. This simmering step allows all the flavors to meld together beautifully.
5. Create the Creamy Base
Stir in the unsweetened plant-based milk and nutritional yeast (if using). Use a potato masher or an immersion blender to mash the chowder slightly, creating a thick, creamy consistency. Be sure to leave some vegetables and chickpeas whole for texture.
6. Taste and Adjust
Taste the chowder and adjust the seasonings as needed, adding more salt, pepper, or smoked paprika to your liking. This is your chance to make the dish truly your own.
7. Serve and Garnish
Ladle the chowder into bowls and garnish with fresh parsley, if desired. Serve warm with crusty bread, crackers, or a side salad for a complete and hearty meal.
Tips for Making the Best Vegan Chickpea Vegetable Chowder
- Use Fresh Ingredients: While canned chickpeas and frozen corn work perfectly, fresh vegetables and herbs will elevate the flavor of the chowder.
- Control the Consistency: For a thicker chowder, mash more of the potatoes and chickpeas. If you prefer a thinner soup, add a splash of extra broth.
- Don’t Skip the Smoked Paprika: This spice adds a subtle smoky flavor that makes the dish extra special.
- Make It Your Own: Feel free to add other vegetables like zucchini, spinach, or bell peppers for extra nutrients and color.
- Storage Tips: This chowder tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~180 |
| Protein | ~6g |
| Carbohydrates | ~28g |
| Fats | ~5g |
| Fiber | ~6g |
| Sodium | ~400mg |
(Note: Nutritional values are approximate and may vary depending on specific ingredients used.)
FAQs About Vegan Chickpea Vegetable Chowder
1. Can I use canned corn instead of fresh or frozen?
Yes, canned corn works just as well. Simply drain and rinse the corn before adding it to the chowder.
2. How do I make the chowder thicker?
To make the chowder thicker, mash more of the potatoes and chickpeas, or add an additional tablespoon of nutritional yeast for a richer texture.
3. Can I freeze this chowder?
Absolutely! This chowder freezes well. Allow it to cool completely before transferring it to an airtight container. Freeze for up to 3 months, and thaw in the refrigerator overnight before reheating.
4. Can I substitute the chickpeas with another protein?
Yes, you can substitute chickpeas with white beans, lentils, or even tofu for a different protein source.
5. What’s the best plant-based milk to use?
Unsweetened almond or oat milk works best, as they have a neutral flavor that complements the chowder.
6. Can I make this chowder in a slow cooker?
Yes! Combine all the ingredients (except the plant-based milk and nutritional yeast) in a slow cooker and cook on low for 6–7 hours or high for 3–4 hours. Stir in the milk and nutritional yeast at the end.
Conclusion: A Bowl of Comfort Worth Sharing
Vegan Chickpea Vegetable Chowder is the perfect plant-based meal for any time of year. It’s rich, creamy, and packed with wholesome ingredients that nourish your body and soul. Whether you’re serving it to your family, prepping it for the week, or enjoying a cozy night in, this chowder is guaranteed to satisfy.
So grab your pot, gather your ingredients, and whip up this easy and delicious recipe today. Don’t forget to pair it with crusty bread or crackers for the ultimate comfort food experience!
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Vegan Chickpea Vegetable Chowder
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
Warm, hearty, and absolutely delicious, Vegan Chickpea Vegetable Chowder is your go-to recipe for a cozy plant-based meal. Packed with protein-rich chickpeas, wholesome vegetables, and smoky spices, this creamy chowder will leave you feeling nourished and satisfied. Serve it with crusty bread or crackers for the ultimate comfort food experience!
Ingredients
Base Ingredients:
- 1 tablespoon olive oil (about 15g)
- 1 medium onion (chopped (about 150g))
- 2 garlic cloves (minced (about 6g))
Vegetables:
- 2 medium carrots (diced (about 200g))
- 2 celery stalks (diced (about 150g))
- 1 medium potato (diced (about 150g))
- 1 cup corn kernels (about 150g, fresh or frozen)
Protein and Liquids:
- 1 can (400g chickpeas, drained and rinsed)
- 4 cups vegetable broth (about 960ml)
- 1 cup unsweetened plant-based milk (about 240ml, such as almond or oat milk)
Seasonings:
- 1 teaspoon dried thyme (about 1g)
- 1 teaspoon smoked paprika (about 1g)
- Salt and pepper to taste
- 1 tablespoon nutritional yeast (optional, about 5g)
Garnish Optional:
- Fresh parsley (chopped)
Instructions
- Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 2-3 minutes, or until it becomes tender. Stir in the minced garlic and cook for an additional minute, until it becomes aromatic.
- Add the Vegetables: Add the diced carrots, celery, and potato to the pot. Sauté for 4–5 minutes, stirring occasionally.
- Incorporate the Chickpeas and Spices: Stir in the chickpeas, corn kernels, dried thyme, smoked paprika, salt, and pepper.
- Simmer the Chowder: Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and simmer for 15–20 minutes, or until the vegetables are tender.
- Create the Creamy Base: Stir in the unsweetened plant-based milk and nutritional yeast (if using). Use a potato masher or an immersion blender to partially mash the chowder for a thicker consistency, leaving some vegetables and chickpeas whole for texture.
- Taste and Adjust: Adjust the seasoning with additional salt, pepper, or smoked paprika to your preference.
- Dish and Enjoy: Spoon the chowder into bowls and top with fresh parsley, if desired. Serve immediately alongside crusty bread or crackers for a hearty meal.
Notes
- Customize the Veggies: Add other vegetables like zucchini, bell peppers, or spinach for more variety and nutrients.
- Thicker Chowder: Mash more of the potatoes and chickpeas, or add a tablespoon of cornstarch dissolved in water for an even thicker consistency.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently over low heat, adding a splash of vegetable broth if needed.
- Freezer-Friendly: This chowder freezes well! Cool completely before transferring to freezer-safe containers. Freeze for up to 3 months and thaw overnight in the fridge before reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Comfort Food