Kale and chickpea chowder

5 2 ratings

Total time25 mins

10 minspreparation time

15 minscooking time

A nourishing and fragrant vegan chowder brimming with green vegetables, chickpeas, and cauliflower. This hearty gluten-free dish is perfect for a cosy autumn or winter meal, offering essential vitamins and comforting warmth.

Ingredients

2 portion(s)

80 g

leek

100 g

white cabbage

200 g

cauliflower

100 g

courgette

2 handful

of kale

120 g

tinned chickpeas

2 tbsp

rapeseed oil

garlic cloves, chopped

sprigs of fresh thyme

 ½ tsp

turmeric

 ⅓ tsp

curry powder

2 pinch

of chilli powder

1 pinch

of nutmeg

bay leaves

700 ml

vegetable stock

3 tbsp

Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce

150 ml

soy milk

30 g

cornflour

2 pinch

of black pepper

80 g

frozen green peas

2 tbsp

chopped parsley

Nutritional facts (per portion):1686 kJ / 403 kcal

16 gFat

22 gProtein

50 gCarbohydrates

Preparation

Step 1

80 g leek – 100 g white cabbage – 200 g cauliflower – 100 g courgette – 2 handful of kale – 120 g tinned chickpeas

Wash and dry the vegetables. Slice the leek into half-moons, shred the cabbage, cut the cauliflower into small florets and the courgette into half-moons. Remove the woody stalks from the kale and tear it into smaller pieces. Drain the chickpeas.

Step 2

2 tbsp rapeseed oil – 2  garlic cloves, chopped – 2  sprigs of fresh thyme –  ½ tsp turmeric – 0.33 tsp curry powder – 2 pinch of chilli powder – 1 pinch of nutmeg – 2  bay leaves – 700 ml vegetable stock – 3 tbsp Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce

Fry the vegetables from Step 1 in a pot with the oil, then add the garlic, thyme, spices and bay leaves. Pour in the stock and Kikkoman Tamari Gluten free Soy Sauce and cook for 8 minutes until the vegetables are slightly soft.

Step 3

150 ml soy milk – 30 g cornflour – 2 pinch of black pepper – 80 g frozen green peas – 2 tbsp chopped parsley

Mix the soy milk and flour in a cup, add to the pot and stir. Season with the black pepper and add the peas. Simmer until the vegetables are soft and the chowder thickens. Pour the chowder into a bowl and sprinkle with the parsley.

Recipe-ID: 1384

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Featured product in this recipe

Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce

80 g leek – 100 g white cabbage – 200 g cauliflower – 100 g courgette – 2 handful of kale – 120 g tinned chickpeas

2 tbsp rapeseed oil – 2 garlic cloves, chopped – 2 sprigs of fresh thyme – ½ tsp turmeric – 0.33 tsp curry powder – 2 pinch of chilli powder – 1 pinch of nutmeg – 2 bay leaves – 700 ml vegetable stock – 3 tbsp Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce