Buffalo Chickpea Chowder

Ingredients

  • 2 tablespoons butter
  • 1 onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, chopped
  • 1/4 cup flour (rice flour for gluten free)
  • 5-ish cups vegetable broth (two boxes)
  • 2 cans chickpeas, drained and rinsed
  • hot sauce to taste (I used 1/2 cup Franks Red Hot sauce and usually add more to taste)
  • 3 large yukon gold or other boiling potato, peeled and cut into bite sized pieces
  • salt and pepper to taste
  • 1 cup heavy cream
  • 1/4 cup blue cheese, crumbled

Instructions

  1. Melt the butter in a large sauce pan over medium-high heat, add the onion, carrots and celery and cook until tender, about 8-10 minutes.
  2. Add the garlic and cook until fragrant, about a minute.
  3. Mix in the flour and let it cook for 2-3 minutes.
  4. Add the vegetable broth, chickpeas, hot sauce and potatoes, bring to a boil, reduce the heat and simmer until the potatoes are tender, about 10-15 minutes.
  5. Season with salt and pepper, mix in the cream.
  6. Top with blue cheese when serving.