Vegan Chickpea Chowder #vegan #soup

Vegan Chickpea Chowder #vegan #soup

This chickpea vegetable chowder is extremely simple to make and is extraordinary for the week's end when you may need to wipe out the refrigerator and need to keep things straightforward and ameliorating. It takes under 30 minutes to make from beginning to end and it keeps well so it tends to be made ahead of time and appreciated for as long as 5 days.

It's made with a lot of nutritious however modest vegetables, for example, onion, garlic, celery carrots and potatoes making it a decent insusceptibility boosting soup to appreciate all through the winter. I'd suggest utilizing a yellow-fleshed potato, for example, Yukon gold however you can also utilize chestnut potato. I mixed around 1/2 of the soup to give it that velvety chowder consistency yet leave a lot of thick vegetables in each nibble.

Let it mix for some time for a ultra-velvety, chowder base for the stout veggies deserted. I utilized my Vitamix which brought about a flawlessly smooth soup however any blender works fine, you may very well need to let it mix somewhat more.

This veggie lover chickpea vegetable chowder is fulfilling and flavorful. It's made with chickpeas, potatoes and carrot for somewhat of a curve on exemplary vegetable chowder. Mix a large portion of the soup for a thick and stout, generous soup you'll need to eat throughout the entire winter.

Also try our recipe 30-Minute Roasted Garlic Cauliflower Chowder

Vegan Chickpea Chowder #vegan #soup #dinner #glutenfree #veggies

This soup is low in fat, sans gluten, without oil, sans sugar, reasonable to make and prepared in less than 30 minutes with fundamental, ordinary fixings.


  • 1 heaping cup chopped white onion (175 g)
  • 1 cup chopped celery (150 g)
  • 4 cloves garlic
  • 1 tsp each dried thyme and oregano
  • 2 heaping cups peeled and diced yellow potatoes (340 g)
  • 2 cups peeled and diced carrots (300 g)
  • 4 1/2 cups vegetable broth
  • 1 19 oz can chickpeas, rinsed and drained (approx. 2 cups, 330 g)
  • 1 tbsp fresh lemon juice
  • 1/2 tsp each sea salt and black pepper
  • 1/2 cup lightly packed, finely chopped parsley


  1. Cook the onions, garlic and celery in a soup pot with 1/4 cup of the vegetable broth for about 5 minutes. Add more broth if needed so it’s doesn’t stick.
  2. Add the oregano and thyme, stir and cook for 1 more minute.
  3. Add the rest of the ingredients except for the parsley and simmer for 15-20 minutes until the potatoes and carrots are tender.
  4. Transfer about 1/2 of the soup to a blender and puree until smooth and creamy.
  5. Stir in the parsley and serve right away. Any leftovers can be stored in the fridge for up to 5 days or in the freezer for up to 3 months.

Read more our recipe : Strawberries and Cream Overnight Oats

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