Vegan Chickpea Vegetable Chowder

Vegan. Gluten free. Oil free. Sugar free.

What else could you possible want?

This recipe makes 5 servings, with one serving being 400g, or about 1/5th of the recipe.

Oh yeah, and one serving of this delicious goodness is 168 calories.

What you'll need:

• 1 heaping cup chopped white onion (175 g)

• 1 cup chopped celery (150 g)

• 4 cloves garlic

• 1 tsp each dried thyme and oregano

• 2 heaping cups peeled and diced yellow potatoes (340 g)

• 2 cups peeled and diced carrots (300 g)

• 4 1/2 cups vegetable broth (I use low sodium)

• 1 19 oz can chickpeas, rinsed and drained (approx. 2 cups, 330 g)

• 1 tbsp fresh lemon juice

• 1/2 tsp each sea salt and black pepper

• 1/2 cup lightly packed, finely chopped parsley

What you'll need to do:

1. Cook the onions, garlic and celery in 1/4 cup of the vegetable broth for about 5 minutes. Add more broth if needed so it’s doesn’t stick.

2. Add the oregano and thyme, stir and cook for 1 more minute.

3. Add the rest of the ingredients except for the parsley and simmer for 15-20 minutes until the potatoes and carrots are tender.

4. Transfer about 1/2 the soup to a blender and puree until smooth and creamy.

5. Stir in the parsley and serve right away. Any leftovers can be store in the fridge for up to 5 days or in the freezer for up to 3 months.