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!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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
• 0 optional, for serving bread or crackers

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion, carrots, and celery. Sauté for 5–7 minutes, until the vegetables are softened and the onion is translucent.

Step 3

Stir in the minced garlic, cumin, smoked paprika, and dried thyme. Cook for 1–2 minutes, stirring frequently, until the spices are fragrant.

Step 4

Pour in the vegetable broth and bring to a boil.

Step 5

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.

Step 6

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.

Step 7

Stir in the coconut milk. Taste and adjust seasoning with salt and black pepper as needed.

Step 8

Let the chowder simmer for an additional 5 minutes on low heat.

Step 9

Ladle the chowder into bowls and garnish with chopped fresh parsley.

Step 10

Serve hot with bread or crackers, if desired.

Nutrition Facts

Serving size	(3565.2g)

Amount per serving	% Daily Value*
Calories	2726.2

Total Fat 113.7g	0%
Saturated Fat 60.2g	0%
Polyunsaturated Fat 6.4g
Cholesterol 0mg	0%
Sodium 8366.0mg	0%
Total Carbohydrate 366.7g	0%
Dietary Fiber 77.9g	0%
Total Sugars 82.3g
Protein 86.0g	0%

Vitamin D 0IU	0%
Calcium 884.0mg	0%
Iron 31.4mg	0%
Potassium 8394.5mg	0%

*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.

Source of Calories

Fat: 36.1%

Protein: 12.1%

Carbs: 51.8%