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
Scale
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