I love soup, and this chowder not only has lots of great veggies in it, but because it is made with chickpeas instead of potatoes, it packs an extra protein punch! It’s naturally gluten free, and is so creamy and filling! Since fall is right around the corner, this really helps me get into the season. A warm, thick, chunky and creamy chowder is perfect for a fall afternoon or a fall dinner.
What you will need-
1 can chickpeas (also called garbanzo beans)
1 can corn
1 can coconut milk (13.5 fluid oz)
1/2 cup carrots (diced)
1/2 cup red onion (diced)
3/4 cup red bell pepper (about an entire medium to large one)
1 small zucchini (about a cup worth)
1/2 teaspoon dried Rosemary
1 teaspoon dried basil
extra virgin olive oil
First, clean all the vegtables. Take the carrots and slice into small slices, around 1/4 inch thick. The measuring cup is there to show scale for approximate thickness of the sliced baby carrots.
Next, dice the red onion and the bell pepper. Set the bell pepper, onion and carrots aside.
Take the zucchini, and cut into 1/4-1/2 inch thick slices. Cut slices into fourths. Set aside apart from the oinion, carrot and pepper mix.
Take out your blender. Drain the can of chickpeas (I save the liquid and use it later as an egg replacer). Add the drained can of chickpeas to the blender. Open the can of corn and drain. Set aside 3/4 cup of the corn. Add the remaining corn to the blender. Shake the can of coconut milk well, open and add to the blender as well.
Secure the lid of the blender, and blend for 20-30 seconds, or until completely blended. Set aside for now.
Heat up a skillet to medium high heat. Once the skillet is heated, drizzle olive oil into the pan and add the carrots, onion and pepper.
Sauté for about three minutes. Then add the zucchini.
Stir and continue to sauté for another 3 minutes.
Next, put the chickpea mixture from the blender into a large soup pot. Add the set aside corn and the sautéed vegetables.
Put heat up to medium to medium high heat. Add 1/2 teaspoon dried rosemary and 1 teaspoon dried basil. Stir well.
Cook for 10-12 minutes stirring occasionally. Check the carrots and zucchini to make sure it is done. (Yup, taste them!)
I used a grape tomato and spinach leaves to garnish, but this is completely optional.