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

Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Lean & Clean, Vegan, Diabetes-Friendly, <600 Calories

2 Servings, 570 Calories/Serving

20 Minutes

This hearty soup is a nutritional powerhouse of good-for-you ingredients. Tomato paste and ground 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)
  • ½ cup rainbow quinoa
  • 1 tablespoon tomato paste
  • 1 teaspoon ground ginger
  • ½ cup walnuts
  • 1 cup cooked chickpeas
  • 4 or 5 sprigs organic fresh cilantro

Nutrition per serving

Calories 570, Total Fat 31g (40% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 340mg (15% DV), Total Carb. 62g (23% DV), Fiber 14g (50% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 20g
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 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. 
  • 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 and chard stems, season with salt and pepper, and cook until starting to soften, 3 to 4 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, 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.

2

Prep the remaining ingredients; finish the soup

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

To the pot with the quinoa, stir in the chickpeas and chard leaves (the chard in batches if needed) and cook until the chickpeas are heated 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!
  • Strip the chard leaves.
  • Rinse the quinoa and chickpeas.
  • Measure the water for the soup. 
  • Time the cooking.
  • Garnish with the cilantro.