Creamy Chickpea Chowder

March 1, 2018

I panic at the thought of soup season coming to a close.

Before it officially ends, I strongly encourage you to try this one. I mean, who doesn’t love a big steamy bowl of creamy, salty, sweet, chunky chowder? To be honest, I don’t even care what temperature it might be outside, I could eat a bowl of this creamy chowder anytime.

Most chowders are filled with heavy cream, butter, and flour. Not mine.

This chickpea and vegetable chowder recipe doesn’t even have plant-based milk. It doesn’t have any thickeners at all. The potatoes make all the magic happen. This meal is really easy to make and is great for the end of the week when you might need to clean out the fridge and want to keep things simple and comforting. It takes under 30 minutes to make from start to finish and it keeps well so it can be made in advance and enjoyed for up to 3 days.

What’s not to love?

Full disclosure: I toss in tons of parsley. Parsley provides numerous benefits such as balancing blood sugar, improving digestion, and reducing water retention. In addition, it is an amazing source of Vitamin K which helps to promote bone strength, contains loads of Vitamin C and it’s also a great source of plant-based iron. Enjoy!

Creamy Chickpea Chowder

1 medium onion, chopped
1 tbsp. olive oil
1 cup chopped celery
4 cloves garlic, minced
1 tsp each dried thyme and oregano
2 cups peeled and diced potatoes
1 1/2 cups peeled and diced carrots
4 1/2 cups good vegetable broth, plus more to reach desired consistency (I use Rapunzel)
1 15 oz can chickpeas, rinsed and drained
1 tbsp fresh lemon juice
1/2 tsp each sea salt and black pepper
1/2 cup lightly packed, finely chopped parsley

In a large pot, saute the onions in olive oil until soft and translucent. Add garlic and celery and saute for about 5 minutes. Add the oregano and thyme, stir and cook for 1 more minute. Add the rest of the ingredients except for the chickpeas and parsley and simmer for 15-20 minutes until the potatoes and carrots are tender. Transfer about 1/2 the soup to a blender and puree until smooth and creamy. Add mixture back into soup pot. Stir in the chickpeas and parsley and serve right away. Any leftovers can be store in the fridge for up to 3 days or in the freezer for up to 3 months.

NEXT CLASS! This class is filling fast and will sell out. Come join the fun!

Best of the Market Dinner

Thursday, March 22, 2018, 6:30pm-8pm – BOOK NOW

Fresh and fabulous! These dishes feature whole, nutrient-dense foods with a focus on plant-based goodness. What a healthy way to celebrate the arrival of spring! Guests are welcome to bring their favorite wine, beer or spirit to enjoy with the recipes.

  • Baked Curried Brie with Cashews and Chutney
  • Brussels Sprouts, Honey Crisp, Cabbage Slaw with Spicy Almond Sauce
  • Turmeric Apple Carrot Soup
  • Lemon Garlic Orzo with Roasted Spring Veggies
  • Chocolate Truffles

This class is $75 per person. Space is limited to 12 guests.

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