Corn, Chickpea, and Kale Chowder

This chowder is another of those meals-in-a-bowl we are so fond of at this time of year. Thick, filling, and packed with protein and veggies, all it needs alongside it is some crusty bread, and maybe a salad if you're feeling particularly ambitious. I chopped more kale than I needed for the soup, so I added the extra to some cornbread batter with great success; watch this space for details!

Corn, Chickpea, and Kale Chowder
Ingredients
~ 1-2 tbsp. coconut oil
~ 1 large onion, diced
~ 1 large carrot, diced
~ 1 large stalk celery, diced
~ 2 tbsp. minced garlic
~ 1 15 oz. can chickpeas, including liquid
~ 1 tbsp. Adobo seasoning
~ 2 tsp. dill
~ 1 tsp. each: marjoram, paprika, chili powder, white pepper
~ 2 bay leaves
~ 3 cups corn kernels
~ 2 cans "lite" coconut milk
~ 4 cups plain, unsweetened soy milk
~ 1 tbsp. hot sauce (I used Frank's)
~ 1 small head kale, washed and chopped small (about 3 cups)

Directions
~ In a large, deep pot, melt the coconut oil and cook the onion over medium heat for about 5 minutes.
~ Add the carrots and celery and cook about 5 minutes more, until softened.
~ Stir in the garlic, cook about minute, then add the chickpeas, dry seasonings, and corn, stirring to coat everything with the spices.
~ Add the coconut and soy milks, cover the pot, and bring the mixture just to a boil. Reduce to simmer and cook about 10 minutes.
~ Add the hot sauce and chopped kale, replace the lid, and cook 10-15 minutes more, until the kale is softened but still green.
~ With an immersion blender, partially puree the soup; we're going for a semi-smooth texture without any big chunks of vegetables, but still retaining a bit of chew.
~ Adjust the seasonings to taste, remove the bay leaves, and serve hot.