Go Back
–+ servings

Vegan Potato Chowder with Tomato and Chickpea

Creamy, hearty, and heart-warming, this vegan potato chowder is comfort food at its coziest. Plus, its simple and only uses one pot!
5 from 6 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 32 minutes
resting time 10 minutes
Total Time 52 minutes
Course Main Course, Soup
Cuisine American, Vegan
Servings 8
Calories 264 kcal

Equipment

  • cutting board
  • sharp knife
  • Dutch oven or other large pot with lid
  • spatula
  • ladle

Ingredients
  

  • 4 tablespoons salted vegan butter (1/4 cup)
  • 1 large onion, diced about 1.5 cups
  • 2 stalks celery, chopped about 1 cup
  • 3/4 cup mushrooms, chopped optional
  • 5 cloves garlic, finely chopped
  • 1/4 cup flour
  • 6 cups Yukon gold or red potatoes, diced (about 7-8 medium/large potatoes) okay to keep skin on
  • 1 28 ounce can tomatoes, whole or diced like San Marzano
  • 2 cans chickpeas, including liquid
  • 1 cup water
  • 2 teaspoons dried thyme
  • 1 1/2 teaspoons sea salt
  • black pepper to taste
  • 2-3 shakes cayenne pepper
  • 1 1/2 teaspoons sriracha
  • 1 teaspoon kelp granules* optional, see note below
  • 1 teaspoon Old Bay seasoning or else add 1/2 tsp more sea salt
  • 4 cups spinach or greens of choice
  • 4 cups plant milk** see note below

Instructions
 

  • Melt butter in pot over medium heat.
  • Add onions, celery, and mushrooms. Cook for 5-6 minutes until soft, stirring occasionally to avoid burning.
  • Add garlic. Stir for 1 more minute.
  • Sprinkle flour over vegetables and mix. Continue stirring for 2-3 minutes until flour is dissolved.
  • Add tomatoes. If using whole tomatoes, use spatula or clean hands to break into pieces.
  • Add potatoes, chickpeas with liquid, water, thyme, sea salt, black pepper, cayenne, kelp, Old Bay, and sriracha. Stir to combine.
  • Bring to boil, then cover and turn to low.
  • Cook for about 20 minutes until potatoes are soft. Open pot to stir every 3-4 minutes to avoid burning.
  • Add greens and take off heat. Cover for 2 minutes to allow greens to wilt.
  • Add plant milk. Stir. Cover and let sit for at least 10 minutes to allow flavors to blend and broth to thicken.
  • Taste soup. Adjust seasonings as needed (salt, pepper, sriracha).
  • Ladle and serve with fresh cracked pepper, fresh parsley or fresh bread.

Notes

*Kelp granules are essentially ground up dried seaweed. Adding it to dishes gives it a mild sea-like flavor.
**Plant milk: consider using 2 different plant milks to tone down a pronounced flavor. I like to use oat milk and almond milk because I like the creaminess of the oat milk but think it is too sweet if I use only oat milk. And I like the almond milk because it has a more neutral flavor, but is not as creamy to use solo.
Storage: Keep leftovers in fridge for up to five days. Freeze in air tight container for up to five months.

Nutrition

Calories: 264kcalCarbohydrates: 45gProtein: 7gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 646mgPotassium: 990mgFiber: 6gSugar: 7gVitamin A: 1596IUVitamin C: 42mgCalcium: 218mgIron: 3mg
Keyword chickpea soup, potato chowder, vegan potato chowder, vegan vegetable chowder
Tried this recipe?Let us know how it was!