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    You are here: Home / Soups / Manhattan Chickpea Chowder

    LAST UPDATED: January 24, 2022 • FIRST PUBLISHED: January 25, 2017

    Manhattan Chickpea Chowder

    Jump to Recipe Print Recipe

    This vegan spin on Manhattan clam chowder is made with hearty chickpeas, potatoes and veggies simmered in a savory herbed tomato base.

    Bowl of Manhattan Chickpea Chowder and Spoon, with Water Glass and Bunch of Parsley in the Background

    I was going to call this one vegan Manhattan clam chowder, but that would be just wrong. There are no clams. It's not really chowder, even though, um...neither is conventional Manhattan clam chowder (which I have no explanation for). Also, it came out of my kitchen in southeastern Pennsylvania. So I'm calling it Manhattan Chickpea Chowder. I can handle being two-thirds wrong.

    My experience with conventional Manhattan clam chowder is limited to serving it to people while I waited tables during my college years. I really didn't find it to be the least bit appealing, but I'm sure that had something to do with the clams. One key to being good with food though is exploring foods that you don't find appealing, figuring out what's so unappealing about them, and then ditching that and playing up everything else. So it was really convenient that once I took the clams out of Manhattan clam chowder, I liked pretty much everything about the soup.

    Overhead View of a Bowl of Manhattan Chickpea Chowder Topped with Crackers and Parsley

    Tomatoes, potatoes, veggies and savory herbs are all a-okay with me. I was pretty tempted to leave the soup at that, but most of the time when I take something away, I like to replace it with something else. That's how I ended up with chickpeas. Could I just call this veggie chickpea tomato soup? Yes, but that wouldn't be as fun. And all those people who pick on vegan cooks for naming their dishes after non-vegan foods would have no reason to pick on me, so I opted to avoid ruining the fun.

    Whatever you decide to call this, it's pretty much perfect for dinner on a cold January night. Throw in some crusty bread and you've got yourself a meal.

    Close Up of a Bowl of Manhattan Chickpea Chowder with Spoon Sticking Out
    Bowl of Manhattan Chickpea Chowder and Spoon, with Water Glass and Bunch of Parsley in the Background
    5 from 1 vote
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    Manhattan Chickpea Chowder

    This vegan spin on Manhattan clam chowder is made with hearty chickpeas, potatoes and veggies simmered in a savory herbed tomato base.
    Course Soup
    Cuisine American
    Prep Time 10 minutes
    Cook Time 35 minutes
    Total Time 45 minutes
    Servings 4
    Calories 212 kcal
    Author Alissa

    Ingredients

    • 1 tablespoon olive oil
    • ½ vidalia onion, diced
    • 2 celery ribs, diced
    • 2 medium carrots, diced
    • 1 green bell pepper, diced
    • 3 garlic cloves, minced
    • 5-6 cups vegetable broth
    • 1 14 ounce can diced tomatoes
    • 2 tablespoons tomato paste
    • 1 teaspoon dried thyme
    • ½ teaspoon dried oregano
    • ½ teaspoon red pepper flakes
    • 1 bay leaf
    • 1 14 ounce can chickpeas, drained and rinsed
    • 1 small (½ pound) russet potato, diced
    • 1-2 tablespoons white miso paste, optional, but see my note
    • 1-2 tablespoons cayenne pepper hot sauce
    • Salt and pepper to taste

    Instructions

    1. Coat the bottom of a large pot with oil and place over medium heat. Add the onion, celery, carrots, bell pepper, and garlic. Sauté for about 10 minutes, or until the veggies are tender. Add 5 cups of broth, diced tomatoes, tomato paste, thyme, oregano, red pepper flakes and bay leaf. Stir to fully dissolve the tomato paste. Add chickpeas and potato. Raise heat to high and bring to a simmer. Lower heat and allow to simmer until the potatoes are tender, about 20-25 minutes. Add up to an additional cup of broth if desired.
    2. Remove the bay leaf and remove the pot from the heat. If you're using miso, ladle a bit of the broth into a small bowl and add the miso. Stir until the miso dissolves, then pour the mixture into the pot. Taste test and season with hot sauce, salt and pepper to taste. Serve.

    Recipe Notes

    The miso paste is totally optional, but it does add a nice savory flavor to the soup. If you do include miso, make sure to use a low-sodium vegetable broth -- otherwise the soup could easily get too salty.

    Nutrition Facts
    Manhattan Chickpea Chowder
    Amount Per Serving
    Calories 212 Calories from Fat 44
    % Daily Value*
    Fat 4.9g8%
    Saturated Fat 0.8g4%
    Sodium 1306mg54%
    Potassium 658mg19%
    Carbohydrates 32.7g11%
    Fiber 6.7g27%
    Sugar 6.7g7%
    Protein 10.5g21%
    Calcium 60mg6%
    Iron 2.7mg15%
    * Percent Daily Values are based on a 2000 calorie diet.
    « Morning Glory Breakfast Cookies
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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. Kirsten says

      January 31, 2017 at 5:54 pm

      I made this soup for supper tonight. It is delicious. I didn't have miso, so left that out, and I didn't feel as if I was missing anything.

      Is it anything like Manhattan clam chowder? I don't have a blessed clue! Never had the stuff. But this is an excellent soup that will go into regular winter rotation at my house.

      Thanks for the recipe!

      Reply
      • Alissa Saenz says

        February 06, 2017 at 10:01 am

        Glad you enjoyed it! The recipe is pretty similar to Manhattan clam chowder, but I've never actually tried Manhattan clam chowder, so I can't say how similar they are in taste. I figured this version was tasty so I'd roll with it. :)

        Reply
    2. Jennifer says

      February 24, 2017 at 3:17 pm

      I remember ordering Manhattan clam chowder the first time and being so disappointed since I was expecting the New England creamy version. I mean it still TASTED good, just not what I wanted. XD

      Reply
      • Alissa Saenz says

        February 26, 2017 at 9:14 pm

        I had no idea Manhattan clam chowder existed until the restaurant I worked at started serving it. I was pretty confused at first!

        Reply

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    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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