Vegan Potato Chowder with Tomato and Chickpea

Ingredients

• 4 tablespoons salted vegan butter (1/4 cup)
• 1 large onion, diced (about 1.5 cups)
• 2 stalks celery, chopped (about 1 cup)
• 3/4 cup mushrooms, chopped (optional)
• 5 cloves garlic, finely chopped
• 1/4 cup flour
• 6 cups Yukon gold or red potatoes, diced (about 7-8 medium/large potatoes) (okay to keep skin on)
• 1 28 ounce can tomatoes, whole or diced (like San Marzano)
• 2 cans chickpeas, including liquid
• 1 cup water
• 2 teaspoons dried thyme
• 1 1/2 teaspoons sea salt
• black pepper to taste
• 2-3 shakes cayenne pepper
• 1 1/2 teaspoons sriracha
• 1 teaspoon kelp granules* (optional, see note below)
• 1 teaspoon Old Bay seasoning (or else add 1/2 tsp more sea salt)
• 4 cups spinach or greens of choice
• 4 cups plant milk** (see note below)

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