Best Chickpea Chowder Recipes

Chickpea Chowder image

Provided by LARavenscroft

Categories Thai

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 tablespoon oil
2 jalapenos, minced
1/2 red bell pepper, minced
2 garlic cloves, minced
2 cups chicken broth
3 tablespoons smooth peanut butter
2 tablespoons dried onion, minced
1 teaspoon soy sauce
1 (14 1/2 ounce) can garbanzo beans, drained and rinsed
1 1/2 cups cooked brown rice
1 cup coconut milk
1/2 tablespoon dried cilantro
1/8 teaspoon cayenne pepper
1/2 lime, juiced

Steps:

Heat oil in a large saucepan over medium heat.
Add jalapenos, red bell pepper and garlic. Saute five minutes or until peppers are soft.
Add chicken broth and bring to a boil.
Whisk in peanut butter and stir continuously until peanut butter is melted.
Add minced onion, soy sauce, beans, rice, coconut milk and cayenne. Simmer for about ten minutes.
Add cilantro and lime juice and heat through.

Nutrition Facts : Calories 472.2, Fat 23.5, SaturatedFat 13.5, Sodium 867.3, Carbohydrate 54.4, Fiber 9.2, Sugar 8, Protein 15

Vegan Curried Vegetable Chowder image

Provided by Food Network Kitchen

Categories main-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 15

2 tablespoons extra-virgin olive oil
2 medium leeks, white and light-green parts only, halved and thinly sliced (about 1 cup)
2 large carrots, chopped (about 1 1/2 cups)
1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch chunks
Kosher salt
3 cloves garlic, finely chopped
1 tablespoon chopped fresh ginger
2 tablespoons curry powder
1/4 teaspoon cayenne pepper, or more to taste
One 13.5-ounce can unsweetened coconut milk
4 cups vegetable broth
Zest and juice of 1 lime (zest removed in strips with a vegetable peeler), plus lime wedges for serving
1/2 small head cauliflower, cut into small florets
One 15.5-ounce can chickpeas, rinsed and drained
1/2 cup cilantro leaves, coarsely chopped

Steps:

Heat the olive oil in a medium Dutch oven or heavy pot over medium heat. Add the leeks, carrots and potatoes. Season with 1 teaspoon salt. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the garlic, ginger, curry and cayenne. Cook, stirring, until the mixture is sizzling, about 1 minute. Stir in the coconut milk, vegetable broth and 4 cups water. Add the lime zest. Bring the soup to a rarpid simmer and cook until reduced slightly and the vegetables are almost tender, about 10 minutes.
Add the cauliflower and chickpeas. Continue to simmer rapidly until the vegetables are very tender and the soup is thick and flavorful, about 20 minutes more. Remove the lime zest. Season with salt and additional cayenne as needed. Stir in the lime juice and cilantro and serve with lime wedges.