Vegan Chickpea Chowder (2024)

Why You’ll Love this Soup

• Quick and easy: Ready in under 30 minutes with everyday pantry ingredients.
• Dietary: Vegan (dairy-free), gluten-free, oil-free and sugar-free.
• Nutrition: Low in fat with 7 grams of protein per serving.
• Satisfying, delicious and perfect for a warm meal any time of year.
• Perfect “clean out the fridge” recipe.
• Great for meal prep as it stores well in the fridge.
• Budget-friendly.

Ingredient Notes

This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.

• Potato: You can use russet or Yukon gold potato. This recipe can also be made with sweet potato.
• Broth: You can use any store-bought or homemade broth. Carton broth or bouillon cubes or powder work. I usually use Better than Bouillon.
• Chickpea: For convenience, canned works great here but you can cook your own from scratch and use those too. You’ll need about 2.5 cups of cooked chickpeas or 1 19 oz can. The amount doesn’t have to exact though so if you only have 2 14 oz cans or 1 28 oz can, that works.
• Onion: White or yellow onion works.
• Veggies: Aside from the potato, you’ll need celery and carrot.
• Herbs: For simplicity, the recipe calls for dried thyme and oregano but you can substitute 2-3 tbsp chopped fresh herbs if you prefer.

Step 1. Saute the Veggies & Herbs

Start by adding the celery, onion and garlic to a large soup pot with 1/4 cup of the vegetable broth. Saute over medium heat for 5-6 minutes until softened.

Quick Note: If you prefer to use olive oil to cook the veggies, you can use 1 tbsp oil instead of 1/4 cup of broth.

Stir in the thyme and oregano and cook for a couple more minutes. You can add a little pinch of salt and pepper for seasoning here as well.

Step 3. Blend Half the Soup

Carefully scoop about half of the soup out and into a blender. Blend until very smooth and creamy.

Pour the blended portion back into the pot and stir to combine with the unblended soup. You can also blend all of the soup if you want it completely smooth.

Can I use an immersion blender? Sure, if you have a good immersion blender you can use it right in the pot. Pulse 5-6 times to create texture. I really do prefer the texture achieved by a blender here but it’s up to you. Just note it won’t be quite as creamy with an immersion blender.

Serving Suggestions

• Serve with a sprinkle of fresh chopped parsley and fresh cracked black pepper.
• It’s amazing served with a big slice of crusty bread for dunking!
• Pairs well with any sandwich or wrap like my buffalo cauliflower wraps or chickpea burgers.
• Try it alongside my vegan kale caesar salad or any light salad.
• Serve as a tasty appetizer or light main dish.

Can I use other vegetables

Yes, this soup is flexible and easy to customize. Try sweet potato instead of potato, swapping half or all of the the potato or carrot for chopped cauliflower or stirring in green peas, green beans, spinach, kale or corn after blending.

Do I have to blend the soup?

No, you don’t have too but I definitely recommend blending at least 1-2 cups of it to add texture and creaminess.

Can I blend all of the soup?

Yes! For a completely pureed chickpea soup, go ahead and blend it all.

Is this soup gluten-free?

Yes. This soup is naturally gluten-free, however, if you’re using store-bought broth, double check the packaging as some may contain yeast extract made from wheat (most are gluten-free though!).

Ingredients

• 1 heaping cup diced white onion (175 g, 1 small onion)
• 1 cup chopped celery (150 g, approx. 2 stalks)
• 4 cloves garlic, minced (20 g)
• 1 tsp ground thyme
• 1 tsp dried oregano
• 2 heaping cups peeled and diced yellow potato (340 g, 1 large potato)
• 2 cups peeled and diced carrots (300 g, approx. 4 large carrots)
• 4 1/2 cups vegetable broth
• 1 19 oz can chickpeas, rinsed and drained (approx. 2.5 cups, 330 g)
• 1 tbsp fresh lemon juice (15 ml)
• salt and pepper, to taste
• finely chopped parsley, optional, for serving

Cook ModePrevent your screen from going dark

1. Add the onion, garlic and celery to a large soup pot with 1/4 cup of the vegetable broth and cook over medium heat for 5-6 minutes until softened and fragrant.
2. Stir in the oregano and thyme and cook for a couple more minutes, stirring often. If the pan starts to dry out, add another splash of broth to loosen any bits sticking to the pan.
3. Add everything except for the lemon, bring to a light simmer and cook for 15-20 minutes, uncovered, until the potatoes and carrots are fork tender.
4. Transfer about 1/2 of the soup to a blender and blend until completely smooth and creamy. Make sure you allow the steam to escape as you’re blending.
5. Pour the blended soup back into the pot with the unblended portion and stir well to combine.
6. Stir in the lemon juice and season with salt and pepper, if needed.
7. Serve with fresh chopped parsely.