Chickpea Chowder

 

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 seasonal, vegetarian-based diet supplemented with meat.  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 :) 

Chickpea Chowder


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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Wednesday, 20 June 2018

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Melissa Cornwall has spent years researching and implementing nutritionally-based approaches to health and wellness. Her lifelong love of food and health evolved from a hobby to a passion when her daughter was diagnosed with a rare autoimmune disease.

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