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Burmese chickpea-tomato soup with lemongrass

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

One-Pan Meal

Burmese chickpea-tomato soup with lemongrass

Gluten-Free, Soy-Free, Vegetarian, Family-Friendly

2 Servings, 530 Calories/Serving

30 – 45 Minutes

Lemongrass, ginger, and turmeric permeate this one-pan vegetarian soup with flavor inspired by the cuisine of Burma, a warming finish to the day.

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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.
  • 1½ cups cooked chickpeas
  • 1 red onion
  • Sun Basket lemongrass paste (lemongrass - olive oil - fresh garlic - fresh ginger - turmeric)
  • ½ teaspoon kimchi chile flakes (optional)
  • 1 tablespoon tomato paste
  • 1 cup diced tomatoes
  • 1 lime
  • 3 scallions
  • 3 or 4 sprigs fresh cilantro
  • ½ cup Greek yogurt

Chef's Tip

For elegant, slender scallion garnishes, cut the scallions in half crosswise, then cut them lengthwise into ⅛-inch-thick strips. Soak the strips in ice water. Drain and pat dry before serving.

Make It Ahead
The soup (Steps 1 through 3) can be prepared up to 1 day ahead. Let cool, then cover and refrigerate overnight. When ready to serve, gently rewarm the soup, adding more water as needed to maintain a brothy consistency. Adjust the seasoning with salt and pepper and proceed with Steps 4 and 5.

Nutrition per serving

Calories: 530, Protein: 16g (32% DV), Fiber: 11g (44% DV), Total Fat: 30g (46% DV), Monounsaturated Fat: 21g, Polyunsaturated Fat: 2.5g, Saturated Fat: 4.5g (23% DV), Cholesterol: 5mg (2% DV), Sodium: 110mg (5% DV), Carbohydrates: 50g (17% DV), Total Sugars: 13g, Added Sugar: 0g (0% DV).
Contains: Milk

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 soup ingredients

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

2

Start the soup

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 beginning to caramelize, 3 to 5 minutes. Add the lemongrass paste and as much kimchi chile as you like and cook, stirring occasionally, until fragrant, 2 to 3 minutes.

3

Finish the soup

Add the tomato paste to the pot and cook, stirring occasionally, until starting to darken, 2 to 3 minutes. Stir in the tomatoes, chickpeas, and 4 cups [6 cups] water. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the chickpeas are tender and the soup has thickened, 12 to 15 minutes. Remove from the heat and season to taste with salt and pepper.
When the soup is almost done, prepare the garnishes.

4

Prep the garnishes

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

5

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!

  • Rinse the chickpeas.
  • Measure the onion.
  • Garnish the soup.

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