Smokey Chickpea Chowder

This isn’t your typical chowder, my friends. This fabulous 30 minute Smokey Chickpea Chowder is a symphony of robust flavors, where the earthy charm of chickpeas meets the delightful aroma of smokiness and the fragrant touch of fresh rosemary. Chic Peas, Smoked paprika and fresh rosemary are three of my favorite items to cook with, and when I came across a recipe that featured all three…I knew I had to try it (see the original recipe here).

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I added white beans and thickened the broth a bit more than the original recipe called for and oh, my. It was the right thing to do. This chowder is so, so good. The smoked paprika and fresh rosemary are a match made in heaven. My family loves it, I love it.

I hope you love it, too. 🙂

Here are a few things to know about it…

Start with diced carrots, onions and celery. The basic soup trio. 😉 Those sauté in a bit of butter until crisp tender.

Tomato paste…

…seasonings…

…and fresh rosemary are added to heighten the flavor .

Broth…

…and a combination of white beans and chickpeas are added and the whole pot simmers for about ten minutes.

Finally, a bit of thickened half and half to add a fabulous creaminess.

Turn the heat off and add a few handfuls of chopped kale. Yum!

There is so much to love about this tasty chowder my friends.

It would be amazing served with…

I hope you get a chance to try it!

Smokey Chickpea Chowder

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Serves: 12 servings Prep Time: 5 minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: NA calories NA fat

Rating: 4.5/5

( 2 voted )

Ingredients

• 4 Tb butter
• 4 celery stalks, diced
• 4 large carrots, diced
• 1 large onion, diced
• 1 Tb garlic, minced (bottled is fine)
• 4 Tb tomato paste
• 2 Tb fresh rosemary, minced
• 2 tsp smoked paprika
• 1/2 tsp red pepper flakes
• 1 tsp salt
• 1/4 tsp pepper
• 2 (15 oz) cans chickpeas, rinsed and drained
• 2 (15 oz) cans great northern white beans, rinsed and drained
• 8 C chicken broth
• 2 C half and half
• 2 Tb cornstarch
• 4 C chopped kale
• 2 Tb lemon juice (bottled is fine)
• parmesan cheese (optional)

Instructions

1. Heat a soup pot over medium high heat. Melt the butter in the pot. 
2. Add the celery, carrots and onion and sauté in the butter until crisp tender, but not all the way cooked through. Add the garlic and cook for another minute or two. 
3. Add the tomato paste, rosemary, smoked paprika, red pepper flakes, salt and pepper. Stir well and and cook for 2-3 minutes. 
4. Add the drained chickpeas, drained white beans and broth. Bring it to a boil, then allow it to simmer for 10 minutes. 
5. Pour the half and half into a glass measuring cup and add the cornstarch. Stir well, making sure that the mixture is nice and smooth. Pour the mixture into the bubbling soup pot and stir until thickened. Should only take a few minutes. 
6. Remove from the heat and add the kale and lemon juice. Stir to combine. The kale will wilt within a few minutes. 
7. Give it a taste and add more salt and pepper to taste.
8. Serve with parmesan cheese. 

Serve and Enjoy!