Warm up with this comforting and creamy Vegan Chickpea Vegetable Chowder. Packed with hearty vegetables, protein-rich chickpeas, and a flavorful blend of spices, this chowder is a satisfying, plant-based twist on a classic. Perfect for weeknight dinners or a cozy lunch, it’s a bowl of goodness you can feel great about eating.
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.
Conclusion:
This Vegan Chickpea Vegetable Chowder is a versatile, nourishing, and satisfying dish that’s as delicious as it is nutritious. With its creamy texture and comforting flavors, it’s a recipe you’ll want to revisit time and time again, whether you’re a vegan or just love a good vegetable-packed soup.
Vegan Chickpea Vegetable Chowder
A creamy, hearty, and plant-based chowder brimmingwith chickpeas, vegetables, and warm spices for a healthy and delicious meal.
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.