Ginger-chickpea soup with quinoa, chard, and walnuts

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

Ginger-chickpea soup with quinoa, chard, and walnuts

Lean & Clean, Vegan, Dairy-Free, Mediterranean, Soy-Free, Gluten-Free, Diabetes-Friendly

2 Servings, 580 Calories/Serving

20 Minutes

This hearty soup is a nutritional powerhouse with chickpeas, quinoa, and walnuts in a gingery broth.

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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
  • ½ cup rainbow quinoa
  • 1 tablespoon tomato paste
  • 1 teaspoon ground ginger
  • ½ cup walnuts
  • 1 cup cooked chickpeas
  • 1 bunch organic Swiss or other chard (about ½ pound)
  • 4 or 5 sprigs organic fresh cilantro
Ingredient IQ
English walnuts were first grown in California in the late 1700s, with commercial production beginning in the late 1800s. Today, California grows 99 percent of the walnuts sold in the United States and two-thirds of the crop sold worldwide. We love this popular nut because it’s an excellent plant-based source of omega-3 fatty acids along with protein, fiber, magnesium, and phosphorus.

Nutrition per serving

Calories: 580, Protein: 19g (38% DV), Fiber: 13g (52% DV), Total Fat: 31g (48% DV), Monounsaturated Fat: 5g, Polyunsaturated Fat: 18g, Saturated Fat: 2.5g (13% DV), Cholesterol: 0mg (0% DV), Sodium: 320mg (13% DV), Carbohydrates: 63g (21% DV), Total Sugars: 7g, Added Sugars: 0g (0% DV).
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.

Instructions

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

Wash produce before use

1

Start the soup

  • Peel and coarsely chop enough onion to measure 1 cup [2 cups].
  • Rinse the quinoa.
In a large sauce pot over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Stir in the onion, season with salt and pepper, and cook until starting to soften, 1 to 2 minutes. Stir in the tomato paste and ginger and cook until fragrant, about 30 seconds. Add the quinoa, walnuts, and 4 cups [6½ cups] water, season with salt and pepper, and bring to a boil. Reduce to a simmer, cover, and cook until the quinoa is tender, 12 to 15 minutes.
While the quinoa cooks, prepare the remaining ingredients.

2

Prep the remaining ingredients; finish the soup

  • Rinse the chickpeas.
  • Strip the chard leaves from the stems; coarsely chop the leaves. Save the stems for another use or discard.
  • Coarsely chop the cilantro for garnish.
To the pot with the quinoa, stir in the chickpeas and chard (the chard in batches if needed) and cook until the chickpeas are warmed through and the chard is wilted, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the soup to individual bowls, garnish with the cilantro, and serve.
Kids Can!
  • Measure the onion.
  • Rinse the quinoa and chickpeas.
  • Measure the water for the soup.
  • Strip the chard leaves.
  • Garnish with the cilantro.