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Coconut Chickpea Corn Chowder
Plant Pure Nation Cookbook
A delicious corn chowder made with leeks, sweet peppers and coconut. The chickpeas make it so hearty, it is practically a meal in itself.
2 leeks
3 carrots
3 garlic cloves, minced
1 jalapeno pepper, seeded and minced, or 1/4 tsp. red pepper flakes
2 red bell peppers,. seeded and minced
240 ml1 cup water
470 ml2 cups frozen corn
one 14 -oz. can coconut milk
44 ml3 T. nutritional yeast
5 ml1 tsp. smoked paprika
2 ml1/2 tsp. black pepper
2 ml1/2 tsp. salt or to taste (I used none and didn't miss it)
Two 14-oz. cans chickpeas, or 3 cups cooked chickpeas) rinsed and drained.
In a soup pot over medium-high heat, saute the leeks, carrots, garlic, jalapeno and bell peppers in the water until tender.
Add the remaining ingredients and simmer 10 minutes.
Process one-third of the mixture in a blender and return to the pot, or use an immersion blender.