Chickpea Chowder
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This chickpea chowder has become my go to comfort food, and I love how quickly it comes together in just 45 minutes. The chickpeas are packed with fiber and protein, making this hearty bowl incredibly satisfying and nourishing. What I appreciate most is how affordable and simple it is to throw together using pantry staples and whatever vegetables I have on hand. The creamy coconut milk makes it feel indulgent without any cream, while the fresh thyme and garlic give it wonderful depth. It's the kind of wholesome dinner that feels like a warm hug in a bowl.
Ella x
Ingredients
- 2 tbspolive oil
- 1onion(diced)
- 2celery(diced)
- 2carrots(diced)
- 300 gpotatoes(cubed)
- 400 gcanned chickpeas(drained and rinsed)
- 1000 mlvegetable broth
- 400 mlcoconut milk
- 3garlic(minced)
- 1 tbspfresh thyme(or 1 tsp dried)
- 1 tspsalt
- ½ tspblack pepper
Detail level
Instructions
- 1
Heat olive oil in a large pot over medium heat. Add diced onion, celery, and carrots, cooking for 5 minutes until the vegetables begin to soften.
Tip: Mince your garlic while the vegetables cook to save time
- 2
Stir in the minced garlic and cook for another minute until fragrant.
Tip: Watch carefully so the garlic doesn't burn and become bitter
- 3
Add the cubed potatoes, drained chickpeas, vegetable broth, and fresh thyme to the pot. Bring everything to a boil, then reduce heat and simmer for 15 minutes until the potatoes are tender.
Tip: You can test potato doneness with a fork
- 4
Pour in the coconut milk and stir well to combine all ingredients.
Tip: Full-fat coconut milk creates a richer, creamier texture than light versions
- 5
Simmer for another 5 minutes to allow the flavors to meld together.
Tip: This rest time lets the thyme infuse the entire pot
- 6
Season with salt and black pepper to taste. Ladle into bowls and serve hot.
Tip: Taste before serving as you may prefer more seasoning based on your broth
Recipe Variations
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