Creamy and Satisfying Chickpea Chowder : Oil-Free, WFPB Vegan Soup
This creamy plant-based chickpea chowder recipe makes a healthy and satisfying plant-based meal. A few simple ingredients come together with simple spices and fresh herbs. Enjoy on a cold winter night for a warming oil-free vegan dinner.
Calories: 180kcal
Ingredients
- 1 onion peeled and diced
- 3 carrots peeled and diced
- 3 stalks celery diced
- 6 cloves garlic chopped
- 2 tsp dried thyme
- 2 tsp dried oregano
- 3 cups low-sodium vegetable broth maybe more, as needed
- 1 Russet potato peeled and diced
- 1 15-ounce can Garbanzo beans (aka Chickpeas) drained and rinsed
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh parsley or chives chopped
Instructions
- Heat a medium pot over medium heat. Chop the onion, carrots and celery while the pot preheats
- Add the mirepoix (onion, carrot, and celery) to the pot with a dash of salt. Cover and let sweat over medium heat. Stir often to prevent burning. Cook until the edges are golden brown and the veggies start to soften, 5-7 minutes. If it gets to dark, add a splash of water.
- While the mirepoix sweats, chop up your garlic. Add to the pot with the dried thyme and oregano. Cook until aromatic, 30-60 seconds.
- Add the broth, diced potato, and garbanzo beans. Cover, bring to a boil. Reduce to simmer. Simmer until the potatoes are mushy-ably tender, 20-25 minutes.
- Transfer about half of the soup (4 cups or so) to a blender. If using an immersion blender, transfer to another vessel for pureeing. Pure this half of the soup very well -- you want a smooth, creamy consistency.
- Add the pureed soup back to the pot. Stir to combine. If needed, add more broth to reach your desired consistency. Season to taste with salt and pepper
- Stir in your fresh parsley or chives and serve!