VEGAN CHICKPEA VEGETABLE CHOWDER

This vegan chickpea vegetable chowder is satisfying and delicious. It’s made with chickpeas, potatoes and carrot for a bit of a twist on classic vegetable chowder. Blend half the soup for a thick and chunky, hearty soup you’ll want to eat all winter long. This soup is low in fat, gluten-free, oil-free, sugar-free, inexpensive to make and ready in under 30 minutes with basic, everyday ingredients.

Cook Time: 20 mins

INGREDIENTS

• 1 heaping cup chopped white onion (175 g)
• 1 cup chopped celery (150 g)
• 4 cloves garlic
• 1 tsp each dried thyme and oregano
• 2 heaping cups peeled and diced yellow potatoes (340 g)
• 2 cups peeled and diced carrots (300 g)
• 4 1/2 cups vegetable broth
• 1 19 oz can chickpeas, rinsed and drained (approx. 2 cups, 330 g)
• 1 tbsp fresh lemon juice
• 1/2 tsp each sea salt and black pepper
• 1/2 cup lightly packed, finely chopped parsley

INSTRUCTIONS

Please visit runningonrealfood.com for full instructions.

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