Vegan Corn Chowder with Crispy Chickpeas

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the olive oil in a large pot over medium heat, then add the diced onion and carrots and sauté for 7-10 minutes, until the onions are translucent and beginning to caramelize. Add the minced garlic and cook for another 1-2 minutes.

Step 2

Add in the cubed potatoes, cauliflower florets, veggie broth, and water. Use between 2 and 3 cups of water depending on how much you need to cover almost everything in the pot (it’s okay if the top layer is not fully submerged). Mix in the salt, pepper, oregano, smoked paprika, and red pepper flakes, then cover the pot and let simmer for 20-30 minutes, until the potatoes and cauliflower are tender to a fork.

Step 3

Remove about half of the vegetables from the pot and place them in a blender (you can also use a food processor but will likely need to do two batches). Cover the veggies in the blender with liquid from the pot. Let cool down a few minutes before putting on the lid and blending on high speed until it becomes completely smooth.

Step 4

Pour the blended veggies back into the pot and mix to combine everything. Season to taste with salt and black pepper. Mix in the corn and stir again. Bring the pot back to a simmer on medium-low heat for 20 minutes, stirring occasionally.

Step 5

Heat oven to 400 degrees and line a sheet pan with parchment. Add the drained chickpeas to the pan and coat in the olive oil, salt, black pepper, and smoked paprika. Transfer to the oven and cook for about 20-25 minutes, until browned and crispy.

Step 6

When the crispy chickpeas are done, ladle the chowder into bowls and top off with an even serving of the chickpeas. Enjoy immediately for best results.

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