My friend Kim, The Vegan Baking Mama, and I were talking about my recipe for Manhattan Chickpea Chowder. She said, “What about a New England version?” Here is what I came up with!
1/2 onion
1 carrot
1 celery stalk
6 red new potatoes
1 cup oat milk
1 cup vegetable stock
S and P
Grapeseed oil
1 cup cooked chickpeas
Dice up the onions and slice the carrots and celery. Sauté in a soup pot in just about a tablespoon of grapeseed oil. Cut the potatoes into small chunks and add to the vegetables. Add the oat milk and stock.
Cook until potatoes are just soft. Add the chickpeas and bring up to heat. Season with salt and pepper. Enjoy (and it’s even better the next day!)
