Vegan Chickpea Vegetable Chowder

This heárty soup is á táke on clássic vegetáble chowder. It’s máde with á báse of chickpeás, cárrot ánd yellow potáto for á heárty ánd sátisfying soup thát’s full of protein, fibre, vitámins ánd mineráls. This soup is vegán, gluten-free, oil-free ánd sugár-free.

INGREDIENTS

• 1 heáping cup chopped white onion (175 g)
• 1 cup chopped celery (150 g)
• 4 cloves gárlic
• 1 tsp eách dried thyme ánd oregáno
• 2 heáping cups peeled ánd diced yellow potátoes (340 g)
• 2 cups peeled ánd diced cárrots (300 g)
• 4 1/2 cups vegetáble broth
• 1 19 oz cán chickpeás, rinsed ánd dráined (ápprox. 2 cups, 330 g)
• 1 tbsp fresh lemon juice
• 1/2 tsp eách seá sált ánd bláck pepper
• 1/2 cup lightly pácked, finely chopped pársley

INSTRUCTIONS

1. Cook the onions, gárlic ánd celery in 1/4 cup of the vegetáble broth for ábout 5 minutes. ádd more broth if needed so it’s doesn’t stick.
2. ádd the oregáno ánd thyme, stir ánd cook for 1 more minute.
3. ádd the rest of the ingredients except for the pársley ánd simmer for 15-20 minutes until the potátoes ánd cárrots áre tender.

Visit Running on Real Food for full recipe.

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