Burmese chickpea-tomato soup with lemongrass

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

Burmese chickpea-tomato soup with lemongrass

Gluten-Free, Diabetes-Friendly, Mediterranean, Vegetarian, Lean & Clean

2 Servings, 500 Calories/Serving

20 Minutes

Lemongrass, ginger, and turmeric permeate this one-pot vegetarian soup with bright and savory flavors inspired by Burmese cuisine. 

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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 organic yellow onion
  • Sun Basket lemongrass paste (lemongrass - extra virgin olive oil - garlic - ginger - turmeric)
  • 1 tablespoon tomato paste
  • ½ teaspoon Marash chile flakes (optional)
  • 1½ cups cooked chickpeas
  • 1 cup diced tomatoes
  • 1 organic lime
  • 3 organic scallions
  • 4 or 5 sprigs organic fresh cilantro
  • ½ cup organic Greek yogurt

Nutrition per serving

Calories: 500, Protein: 16g (32% DV), Fiber: 13g (52% DV), Total Fat: 29g (45% DV), Monounsaturated Fat: 10g, Polyunsaturated Fat: 2g, Saturated Fat: 4.5g (23% DV), Cholesterol: 5mg (2% DV), Sodium: 190mg (8% DV), Carbohydrates: 48g (16% DV), Total Sugars: 12g, Added Sugar: 0g (0% DV).
Contains: Milk, Soybeans

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.

Instructions

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

Wash produce before use

1

Prep the onion; start the soup

  • Peel and coarsely chop enough onion to measure 1 cup [2 cups].

In a medium [large] sauce pot over medium heat, warm 2 to 4 tablespoons oil until hot but not smoking. Add the onion, season with salt, and cook, stirring occasionally, until tender and starting to caramelize, 3 to 5 minutes. Add the lemongrass paste, tomato paste, and as much Marash chile as you like and cook, stirring occasionally, until fragrant, 2 to 3 minutes. Meanwhile, rinse the chickpeas.

2

Finish the soup

  • Rinse the chickpeas.

To the pot with the onion, stir in the tomatoes, chickpeas, and 3½ cups [5 cups] water and bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until the chickpeas are tender and the soup has thickened, 10 to 12 minutes. Remove from the heat and season to taste with salt and pepper. When the soup is almost done, prepare the garnishes. 

3

Prep the garnishes

  • Cut the lime into wedges.
  • Trim the root ends from the scallions; thinly slice the scallions.

Coarsely chop the cilantro.

Serve

Transfer the soup to individual bowls. Dollop with the yogurt and garnish with the scallions and cilantro. Serve with the lime wedges. 

Kids Can!
  • Measure the onion.
  • Rinse the chickpeas.
  • Measure the water for the soup.
  • Garnish the soup.