Chickpea Chowder Recipe

Name: Chickpea Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 tablespoon oil; 2 jalapenos, minced; 1/2 red bell pepper, minced; 2 garlic cloves, minced; 2 cups chicken broth; 3 tablespoons smooth peanut butter; 2 tablespoons dried onion, minced; 1 teaspoon soy sauce; 1 (14 1/2 ounce) can garbanzo beans, drained and rinsed; 1 1/2 cups cooked brown rice; 1 cup coconut milk; 1/2 tablespoon dried cilantro; 1/8 teaspoon cayenne pepper; 1/2 lime, juiced

Servings: persons

1/2 tablespoon oil
2 jalapenos, minced
1/2 red bell pepper, minced
2 garlic cloves, minced
2 cups chicken broth
3 tablespoons smooth peanut butter
2 tablespoons dried onion, minced
1 teaspoon soy sauce
1 (14 1/2 ounce) can garbanzo beans, drained and rinsed
1 1/2 cups cooked brown rice
1 cup coconut milk
1/2 tablespoon dried cilantro
1/8 teaspoon cayenne pepper
1/2 lime, juiced

1
Heat oil in a large saucepan over medium heat.
2
Add jalapenos, red bell pepper and garlic. Saute five minutes or until peppers are soft.
3
Add chicken broth and bring to a boil.
4
Whisk in peanut butter and stir continuously until peanut butter is melted.
5
Add minced onion, soy sauce, beans, rice, coconut milk and cayenne. Simmer for about ten minutes.
6
Add cilantro and lime juice and heat through.

686

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 tablespoon oil, 2 jalapenos, minced, 1/2 red bell pepper, minced, 2 garlic cloves, minced, and more.

Yes, Chickpea Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chickpea Chowder

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