What is Chowder?
Ingredients and Substitutions
Recipe Video
Equipment
Printable Instructions
Recipe FAQs
Other Soup RecipesCreamy Vegan Corn Chowder (with Coconut Milk)
Cheesy Vegetarian
20 Vegetarian Chickpea Recipes
A collection of 20 easy vegetarian chickpea recipes that can be made with a simple can of chickpeas. Casseroles and curries, sandwiches and dips, and lots more!
Ahhh, the humble chickpea. They don’t look like much, but this little bean can do so much. If you’re feeling uninspired, perhaps this collection of vegetarian chickpea recipes will help you out.
What to do with canned chickpeas
I tend to use tins of chickpeas in my cooking, rather than boiling dried chickpeas from scratch. Canned chickpeas are such a useful and versatile ingredient to have on hand, and they’re really handy for throwing into dishes to add a bit of protein. You don’t need to plan ahead – just open a tin, and chuck them in.
Chickpeas can be used in hundreds, or even thousands, of different ways. The fact that they don’t have a huge amount of flavour on their own means they’ll go with just about anything. Make them Indian, make them Italian, throw them in a soup, mash them up, throw them up in the air a few times* – you get the idea. Whatever you end up using them for, they’ll be a great addition to your meal.
*maybe not this one
Are chickpeas healthy?
Chickpeas are packed with good stuff, so they’re a great addition to any balanced diet.
Like most other legumes, chickpeas are high in protein and fibre, and are very good at keeping you full for a long time. They’re also really high in iron (read more about iron for vegetarians here!), as well as other nutrients such as vitamin B-6, magnesium, potassium, and calcium.
Here’s a bit more detail about the nutritional content of 1 cup of cooked chickpeas:
| Nutrient | Quantity | % RDA |
| Calories | 269 | |
| Protein | 15g | 30% |
| Fibre | 12g | 48% |
| Iron | 4.74 mg | 26% |
| Vitamin B-6 | 0.228 mg | 10% |
| Magnesium | 78.7 mg | 19% |
| Potassium | 477.2 mg | 13% |
| Calcium | 80.4 mg | 8% |
If that’s convinced you to try to get more chickpeas into your diet, read on for some inspiration…
Vegetarian chickpea recipes
Spicy roasted chickpea wraps [vegan]
Cheesy nacho roasted chickpeas
Easy roasted vegetable ratatouille with chickpeas [vegan]
Garlic mushroom pâté
15 minute creamy chickpea curry
Chickpea bolognese pasta bake
BBQ chickpea pizza
One pan chickpea curry and rice bake [vegan]
Creamy chickpea salad sandwiches
Sweet potato and chickpea slow cooker tagine [vegan]
Sun-dried tomato hummus [vegan]
Creamy chickpea bake
Quinoa and roasted chickpea vegan burrito bowls [vegan]
Slow cooker coconut chickpea curry [vegan]
Chestnut and chickpea roast
Indian roasted chickpea flatbreads
Asparagus and feta vegetarian pâté
Aubergine and sweet potato Thai red curry [vegan]
Stuffed aubergines with spinach rice and halloumi
And a bonus recipe, which uses chickpea flour…
Chickpea dumplings in sweet potato gravy [vegan]
Which of these vegetarian chickpea recipes will you try first?
Here are a few other recipe collections you might enjoy:
The post 20 Vegetarian Chickpea Recipes appeared first on Easy Cheesy Vegetarian.
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Cheesy Vegetarian
Creamy Vegan Corn Chowder (with Coconut Milk)
I am well and truly into soup mode, with all this cold weather we’ve been having – and corn chowder has got to be one of the most hearty, most comforting soups there is. This thick and creamy soup is packed with fresh veggies, and the addition of coconut milk makes it extra tasty (and vegan too!).
The flavours in this soup are just delicious – the slight heat from the chilli and the touch of sweetness from the creamy coconut milk are such a wonderful combination. I might even try it with sweet potatoes next!
This vegan corn chowder is already super filling due to the potatoes and corn, but I do love a bit of buttered toast dipped in… it’s autumn in a bowl.
What is Chowder?
Chowder is a thick kind of soup, usually made with milk or cream – but this vegan corn chowder uses coconut milk instead, which makes it even tastier.
It’s generally left chunky (unlike a smooth blended soup), which makes it feel much more hearty and filling than a thinner soup. I did partially blend my coconut corn chowder, because it helps to break down the potatoes and corn, making the soup extra thick and creamy – though I didn’t make it totally smooth.
(you can if you want to, though! I’m not the chowder police.)
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Ingredients and Substitutions
Here’s what you’ll need to make this recipe. See the printable recipe card below for detailed ingredient quantities.
- sweetcorn – I used frozen corn, but you could use canned or fresh corn instead, if you prefer.
- unsweetened coconut milk – use the canned stuff, as it’s thicker and creamier than the kind that’s designed for drinking. I used light coconut milk, but regular would also be great (and would make an even creamier soup).
- onion
- celery
- carrot
- potatoes – you could even try using sweet potatoes (or a bit of both kinds) instead, if you want an extra hint of sweetness in your soup.
- vegetable stock – I used a crumbled stock cube plus some water, but liquid stock would also work well.
- red chilli – just use a small amount to begin with! You can always spice up your soup more later if it needs it, but adding too much chilli is a good way to quickly ruin a tasty soup.
- smoked paprika
- cumin
- garlic
Becca’s Top Tip
If you don’t want to buy a whole pack of red chillies to only use a small amount, a dollop of sweet chilli sauce will also work really well in this recipe.
Recipe Video
Equipment
To make this vegan corn chowder, I used an immersion blender (hand blender) to partially blend the soup. It helped to break down the potatoes and corn, making the soup extra thick and creamy.
If you don’t have an immersion blender, you can choose to leave the soup unblended – but if you’d like to make soup regularly, a hand blender is definitely something worth buying, as they’re not expensive, and they’re a tool you’ll probably use regularly. I make soup about once a week, so my immersion blender is one of my most-used kitchen tools.
Here’s a great one on Amazon, with really positive reviews:
Sale
OVENTE Electric Immersion Hand Blender 300 Watt 2 Mixing Speed with Stainless Steel Blades, Powerful Portable Easy Control Grip Stick Mixer Perfect for Smoothies, Puree Baby Food & Soup, Black HS560B
I use this kind of hand blender at least once a week to make homemade soup.
If you’re in the UK or Australia, click ‘Buy on Amazon’ to view a local product.
Printable Instructions
Vegan Corn Chowder (with Coconut Milk)
This creamy vegan corn chowder recipe is made with coconut milk, which makes it extra luxurious and extra delicious!
Servings 3 people
Calories 360kcal
Ingredients
- 1 Tbsp oil
- 450 g (~ 1 lb) potato (~ 3 medium)
- 1/2 large onion (or 1 small)
- 1 medium carrot
- 1 large celery stick (~ 80g / ~ 3 oz)
- 250 g (~ 9 oz) frozen sweetcorn
- 1/2 small mild red chilli, finely chopped
- 1 tsp minced garlic
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 400 ml tin coconut milk (~ 1 1/2 cups) – I used light
- 1 vegetable stock cube, crumbled
- 500 ml (~ 2 cups) water
- Salt and black pepper to taste
Instructions
-
Dice the potato, onion, carrot and celery stick fairly small (1cm or less). Heat a dash of oil in a large saucepan over a medium-low heat, and add the chopped vegetables. Cook for 5 minutes or so, until fragrant.
-
Add the frozen sweetcorn, chilli, garlic, smoked paprika and cumin. Mix well, and cook for a couple more minutes.
-
Next, add the can of coconut milk and the vegetable stock – I used a stock cube and water, but you can use liquid stock if you prefer.
-
Bring to a simmer, and cook for 25 minutes or so, until all the vegetables are very soft.
-
Use an immersion blender to partially blend the soup, breaking down some of the potatoes and corn, and leaving some whole.
-
Season to taste, and serve warm.
Video
Nutrition
Serving: 1bowl | Calories: 360kcal | Carbohydrates: 49.2g | Protein: 8.4g | Fat: 15.4g | Saturated Fat: 8.5g | Cholesterol: 0mg | Sodium: 552mg | Potassium: 1083mg | Fiber: 7.6g | Sugar: 5.7g | Calcium: 554mg | Iron: 3mg
Recipe FAQs
Does this corn chowder reheat well?
Yes! The leftovers are great reheated – just microwave until piping hot. This means you can also prepare the soup in advance if you need to, and reheat when you’re ready to serve.
Can I freeze corn chowder?
Soup generally freezes very well – just allow it to cool and store it in an airtight tub in the freezer.
How should I serve corn chowder?
Because of the potatoes and corn, this is a hearty soup that doesn’t really need anything else alongside. However, I do love it with a slice of crusty, buttery toast for dipping.
Other Soup Recipes
Seriously Easy Red Lentil Soup
Creamy Potato and Spring Onion Soup
Vegetarian Gyoza Soup
The post Creamy Vegan Corn Chowder (with Coconut Milk) appeared first on Easy Cheesy Vegetarian.
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