Creamy Vegetable and Chickpea Soup

I had some leftover canned chickpeas and corn on the cob in the fridge. What to do?

It was raining outside today so I thought it might be a good day for soup! Or should we call this a chowder? I cut the kernels off the cob with a sharp knife, but you could easily use frozen or canned corn in this recipe.

Creamy Vegetable and Chickpea Soup
Makes 4-6 servings

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 1 cup diced carrot
• 1 celery stalk, diced
• 1/3 sweet red bell pepper, diced
• 1 cup peeled and diced potato
• 1/2 teaspoon dried thyme
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon butter
• 2 tablespoons flour
• 2 cups vegetable stock
• 1 cup 2% milk
• 3/4 cup corn kernels
• 1 cup canned chickpeas, rinsed and drained

Directions

1. Over medium high heat, cook onion, carrot, celery, pepper and potatoes in oil for 3-5 minutes until golden. Stir frequently. Add a little more oil if the pan gets too dry.
2. Stir in spices and cook for another minute. Add butter to the pot. Once melted sprinkle on the flour and stir well. Cook for a minute then add stock and milk. Stir well.
3. Bring up to a simmer and add corn and chickpeas. Cook for 10 minutes on medium low heat or until potatoes are tender.