Gingery chickpea soup with quinoa, chard, and walnuts

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

Gingery chickpea soup with quinoa, chard, and walnuts

Gingery chickpea soup with quinoa, chard, and walnuts

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

2 Servings, 440 Calories/Serving

20 Minutes

This hearty soup is a nutritional powerhouse of good-for-you ingredients. Tomato paste and fresh ginger mingle in a warming broth, while chickpeas, quinoa, and walnuts add heft, fiber, and protein. 

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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 organic yellow onion
  • 1 bunch organic Swiss or other chard (about ½ pound)
  • 1-inch piece organic fresh ginger
  • ½ cup rainbow quinoa
  • Sunbasket garlic-herb blend (granulated garlic - dried thyme - dried oregano)
  • 1 tablespoon tomato paste
  • 1 cup vegetable broth
  • 1 cup cooked chickpeas
  • 4 or 5 sprigs organic fresh cilantro
  • ½ cup walnuts

Nutrition per serving

Calories 440, Total Fat 15g (19% DV), Sat. Fat 1.5g (8% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 590mg (26% DV), Total Carb. 63g (23% DV), Fiber 14g (50% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 17g
Contains: Tree Nuts (walnut)

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.


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

Wash produce before use


Start the soup

  • Peel and coarsely chop the onion.
  • Strip the chard leaves from the stems; coarsely chop the leaves and stems, keeping them separate. Set aside the leaves for finishing the soup. 
  • Grate or peel and finely chop the ginger. 
  • Rinse the quinoa.

In a large sauce pot over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the onion, chard stems, and garlic-herb blend, season with salt and pepper, and cook, stirring occasionally, until the vegetables start to soften, 3 to 4 minutes. Stir in the tomato paste and 1 teaspoon [2 tsp] ginger, adding more to taste, and cook until fragrant, about 30 seconds. 

Add the quinoa, vegetable broth, and 3 cups [5 cups] water, season with salt and pepper, and bring to a boil, then reduce to a simmer. Cover and cook until the quinoa is tender, 12 to 15 minutes. While the quinoa is cooking, prepare the remaining ingredients.


Prep the remaining ingredients; finish the soup

  • Rinse the chickpeas.
  • Coarsely chop the cilantro for garnish.

When the quinoa is tender, stir in the chickpeas and chard leaves (the chard in batches if needed). Cook until the chickpeas are heated through and the chard is just wilted, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper. 


Transfer the soup to individual bowls, garnish with the walnuts and cilantro, and serve.

Kids Can!
  • Strip the chard leaves.
  • Rinse the quinoa and chickpeas.
  • Measure the water for the soup. 
  • Time the cooking.
  • Garnish with the cilantro.