Chickpea Cheddar Chowder

Typically, when making soup, I'm just using ingredients we have on hand and then spicing and flavoring it in a way that makes sense (Tex-Mex flavors, Italian flavors, Indian flavors, Asian flavors - you get the idea). But when I came across a recipe for chickpea cheddar chowder, I had to make it. It reminds me of broccoli cheddar soup, with extra veggies and more protein.

I found the original recipe HERE.

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Recipe

Ingredients

1 TBSP olive oil

1/2 yellow onion, chopped

3-4 carrots, peeled and chopped

3-4 celery stalks, peeled and chopped

1 red bell pepper, chopped

4 cloves of garlic, minced

4 cups (1 box) of veggie or chicken broth

2 cans chickpeas, rinsed and drained

2 baking potatoes, peeled and diced

1/2 tsp each - salt, pepper, smoked paprika (more to taste)

pinch of cayenne to taste

1 cup heavy cream

2 TBSP corn starch

1 cup freshly shredded cheddar (preshredded doesn't melt as well)

Instructions

1. In a soup pot, heat the oil, then add the onion, carrots, celery, and bell pepper. Cook and stir until they begin to soften.

2. Add garlic and cook for about 1 minute. Stir constantly to prevent it from burning.

3. Add broth, chickpeas, potatoes, and spices. Cook 20-25 minutes.

4. Heat cream in a small saucepan. Whisk in the cornstarch and stir it into the soup.

5. Remove the soup pot from the heat and stir in the freshly shredded cheese.

6. Serve with additional shredded cheese and chopped fresh herbs, such as parsley or chives.

Variations

This recipe is both simple and absolutely delicious just as it is, but of course, you can change it up in several ways.

• Change up the beans. If you don't care for chickpeas, or maybe you don't have them in your pantry, substitute with cannellini beans, or use 1 can chickpeas and 1 can cannellini beans.

• Add more protein - you can add in a third can of beans, some diced firm tofu, or leftover chicken.

• If heavy cream feels too rich, you can use half-and-half.

• You can always use more of each veggie for a heartier chowder, or add other veggies. Broccoli and cauliflower would make a great addition!

• Add in another cheese. I love the color when using a yellow cheddar, so I would do half cheddar and then half another cheese - pepper jack, smoked gouda, and greyere are all great options.

Serving Suggestions

This chowder makes a delicious dinner. Serve it with a side salad and a slice of homemade bread, cornbread, biscuits, or these homemade crackers. Top it with any fresh herbs, croutons, or sesame seeds.

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