Chickpea Vegetable Chowder

This hearty take on classic vegetable chowder boasts of comfort and great health benefits.  The combination of chickpeas, carrots and yellow potato make for a hearty and satisfying soup full of protein, fiber, vitamins and minerals.

This soup is vegan and gluten-free, making it a great go-to for a mix of guests with different dietary needs.

Serve solo or pair with a fresh, whole-grain rustic bread.


1.5 cups chopped White or Yellow Onion

1 cup chopped Celery

4 cloves Garlic, finely chopped

2 tsp fresh chopped Thyme or 1 tsp dried Thyme

2 tsp fresh chopped Oregano or 1 tsp dried Oregano

2 heaping cups peeled and diced Yellow Potatoes

2 cups diced Carrots

1 quart Vegetable Broth

1 can Chickpeas, rinsed and drained (approx. 1.5 cups)

1 tbsp fresh Lemon Juice

1/2 tsp each Sea Salt and Black Pepper, or to taste

1/2 cup lightly packed, finely chopped Parsley



Cook the onions, garlic and celery in about a tablespoon of extra virgin olive oil for about 5 minutes.

Add the rest of the ingredients except for the parsley and simmer covered for 15-20 minutes until the potatoes and carrots are tender.  You may need to add another 1/2-1 cup of water to cover the vegetables in your pot.

Transfer about 1/2 the soup to a blender and puree until smooth and creamy.

Stir in the parsley and serve right away.  Any leftovers can be store in the fridge for up to 5 days or in the freezer for up to 3 months.

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