Best 3 Chickpea Chowder Recipes

Craving a warm and hearty meal that's also packed with flavor? Look no further than chickpea chowder! This versatile dish is a delightful blend of chickpeas, vegetables, and spices, simmered in a creamy broth. Whether you're a vegetarian or simply looking for a healthier alternative to traditional chowders, this chickpea chowder is sure to satisfy.

This article offers a collection of three delectable chickpea chowder recipes, each with its unique twist. From the classic Creamy Chickpea Chowder, featuring a rich and velvety broth, to the hearty and flavorful Spicy Chickpea Chowder, infused with a blend of aromatic spices, and the innovative Roasted Red Pepper Chickpea Chowder, boasting a vibrant and smoky flavor, these recipes cater to a range of preferences.

With its wholesome ingredients and satisfying taste, chickpea chowder is not only a delicious meal but also a nutritious one. Chickpeas are an excellent source of plant-based protein, fiber, and essential minerals, making this chowder a guilt-free indulgence.

So, gather your ingredients, prepare your taste buds, and embark on a culinary journey with these three tantalizing chickpea chowder recipes.

Check out the recipes below so you can choose the best recipe for yourself!

MOROCCAN SPICED CHICKPEA SOUP

Moroccan Spiced Chickpea Soup image

Chickpeas seem to call out for Moroccan spices, so that's what they get here. I make this soup really chunky and hearty.

Provided by Dave Lieberman

Categories side-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 14

Ingredients

1/4 cup extra-virgin olive oil, plus more for garnish
1 large onion, medium diced
6 to 8 cloves garlic, pressed
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 heaping teaspoon sweet paprika
1 (14.5-ounce) can chopped tomatoes
3 (15-ounce) cans chickpeas, drained and rinsed well
1 quart vegetable broth or reduced-sodium chicken broth
1 teaspoon sugar
Kosher salt
Freshly ground black pepper
1 (5-ounce) package pre-washed baby spinach

Steps:

Heat olive oil in a large pot over medium-high heat. Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur. Add spices and saute a minute or so. Add tomatoes, chickpeas, broth, and sugar. Season with a couple pinches of salt and 10 grinds fresh pepper. Stir well. Chickpeas should be just covered with liquid. If level is shy, add some water so the chickpeas are just covered.
Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.
Remove soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let heat through until wilted, just a couple minutes.
Season again, to taste, with salt and pepper.
Serve soup, drizzled lightly with extra-virgin olive oil, if desired.

VEGAN CURRIED VEGETABLE CHOWDER

Vegan Curried Vegetable Chowder image

This creamy vegan soup is hearty enough for a whole meal, thanks to chickpeas and a host of vegetables. To make it even more filling, you can add a scoop of cooked rice or noodles just before serving. When selecting a vegetable broth for this recipe, try to find one that is lighter in color and flavor so it doesn't overpower the other components.

Provided by Food Network Kitchen

Categories main-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients

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.

CHICKPEA CHOWDER

Chickpea Chowder image

A gluten free, dairy free chowder that draws its creaminess from peanut butter and coconut milk. Makes a nice lunch or a quick and easy meal for those busy weeknights. Cooking time does not include time for cooking brown rice

Provided by LARavenscroft

Categories Thai

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

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

Tips:

Use a good quality vegetable broth. This will make a big difference in the flavor of your chowder. Look for a broth that is low in sodium and has a rich, flavorful taste.
Don't be afraid to add more vegetables. This is a great way to make your chowder even more nutritious and flavorful. Try adding some chopped carrots, celery, or potatoes.
Use fresh herbs. Fresh herbs will add a lot of flavor to your chowder. Try adding some chopped parsley, thyme, or rosemary.
Don't overcook the chickpeas. Chickpeas should be cooked until they are tender but still hold their shape. Overcooking them will make them mushy.
Serve with a side of crusty bread or crackers. This will help to soak up the delicious broth.

Conclusion:

Chickpea chowder is a delicious and easy-to-make soup that is perfect for a cold winter day. It is packed with flavor and nutrients, and it can be easily customized to your liking. So next time you are looking for a hearty and satisfying soup, give chickpea chowder a try.