Chickpea Chowder

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So I have this philosophy on eating.  Call it eating healthy, moderation, saving money, call it what you like, but I like to have two to three days a week where I don’t serve any meat.  Nothing against carnivores, but too much of anything can just be…well too much.  Before the invention of the refrigerator and preservatives people mostly ate a vegetarian based diet supplemented with meat.  Sounds way healthier than meat for every meal, every day like so many people eat today which studies have shown cause major health problems. No thank you!  So in an attempt to save money (meat can be spendy), save the planet (lots of pollution comes from mass producing meat products) and keep me and my hungry family eating a well balanced and healthy diet I just skip the meat now and then and fill up on the good stuff that grows from the ground. And as a bonus this chickpea chowder, unlike most chowders, has no dairy!  This one’s for all the herbivorous, omnivores, and carnivores on a break 🙂

2 tbsp. extra virgin olive oil
1 clove garlic, chopped
1 yellow onion, chopped
1 celery stalk, chopped
1 cup frozen corn, thawed
1 pinch red pepper flakes
salt to taste
1 bay leaf
1 sprig rosemary
3 sprigs parsley, roughly chopped
2 cans low-sodium chickpeas, drained
1 can vegetable broth
1 1/2-2 cups almond cream (it’s like a non-dairy half and half)

Heat olive oil in a stew pot.  Add garlic, onion, and red pepper flakes.  Once the onions are translucent and a bit caramelized around the edges add the celery and corn.  Saute for another few minutes, now add the chickpeas and broth.  Just go ahead and throw in the whole sprig of rosemary along with the bay leaf, you’ll fish them out later.  Add the almond cream, salt to taste and simmer for 20 minutes or longer to incorporate all the flavors and soften the herbs.  Now just pull out the bay leaf and rosemary stick.  Sprinkle with some fresh parsley and serve!


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