In order to bring you the best organic produce, some ingredients may differ from those depicted.

Turkish vegetable soup with chickpeas, red rice, and toasted ciabatta

Dairy-Free, Soy-Free, Mediterranean, Lean & Clean, Vegan, No Added Sugar, <600 Calories

2 Servings, 510 Calories/Serving

20–35 Minutes

Made from one part chickpeas, one part red rice, and one part Turkish folklore, our vegan spin on this Anatolian soup is homey and satisfying.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

1 tablespoon Marash chile flakes (optional)
1 organic yellow onion
1 13.4 ounce carton cooked chickpeas
2 tablespoons tomato paste
1 cup cooked red rice
1 cup diced tomatoes
1 ciabatta roll
1 organic carrot
1 organic lemon
4 or 5 sprigs organic fresh mint

Nutrition per serving

Calories 510, Total Fat 7g (9% DV), Sat. Fat 1g (5% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 580mg (25% DV), Total Carb. 96g (35% DV), Fiber 13g (46% DV), Total Sugars 13g (Incl. 0g Added Sugars, 0% DV), Protein 18g
Contains: Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Make the chile oil

Heat the oven to 400°F.

If making the optional chile oil, place the chile flakes in a heatproof bowl.

In a large sauce pot, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Remove from the heat and pour over the chile flakes. Season to taste with salt and pepper and set aside for serving. Do not clean the pan.

Start the soup

Peel and coarsely chop the onion.
Rinse the chickpeas.

In the same pot used for the chile oil, warm 1 tablespoon oil until hot but not smoking. Add the onion and cook until starting to soften, 3 to 5 minutes. Add the tomato paste and cook, stirring occasionally, until darkened slightly and aromatic, 2 to 3 minutes. Add the rice, chickpeas, tomatoes, and 2 cups [4 cups] water. Season generously with salt and pepper and bring to a boil, then reduce to a simmer and cook for 5 minutes. Meanwhile, prepare the ciabatta.

Toast the ciabatta

Cut the ciabatta in half horizontally; drizzle or brush the cut sides with 1 to 2 teaspoons oil and season with salt.

On a sheet pan, place the ciabatta, cut sides up, and toast in the oven, turning once, until lightly browned and crisp, 10 to 12 minutes.

While the ciabatta is toasting, prepare the remaining ingredients and finish the soup.

Prep the remaining ingredients; finish the soup

Scrub or peel the carrot and trim the ends; using the large holes of a box grater, coarsely grate the carrot.
Zest the lemon; cut the lemon into wedges for garnish. [Zest 1 lemon; cut into wedges. Save the remaining lemon for another use.]
Strip the mint leaves from the stems; finely chop the leaves.

To the pot with the rice, add the carrot and lemon zest and season with salt and pepper. Return to a boil, then reduce to a simmer and cook, stirring occasionally, until the carrot is softened, 6 to 8 minutes, adding water if desired for a thinner consistency. Remove from the heat. Stir in the mint and season to taste with salt and pepper.

Serve

Transfer the soup to individual bowls and drizzle with as much chile oil as you like. Serve with the toasted ciabatta and lemon wedges.

Kids Can!

Rinse the chickpeas.
Measure the water for the soup.
Drizzle the ciabatta with oil and season.
Strip the mint leaves.

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