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This vegan chickpea vegetable chowder is satisfying and delicious. It’s made with chickpeas, potatoes and carrot for a bit of a twist on classic vegetable chowder. Blend half the soup for a thick and chunky, hearty soup you’ll want to eat all winter long. This soup is low in fat, gluten-free, oil-free, sugar-free, inexpensive to make and ready in under 30 minutes with basic, everyday ingredients.
Cook Time: 20 mins
INGREDIENTS
- 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
INSTRUCTIONS
Please visit runningonrealfood.com for full instructions.
