Turkish vegetable soup with chickpeas and red rice

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

Turkish vegetable soup with chickpeas and red rice

Vegan, Mediterranean, Soy-Free, Dairy-Free

2 Servings, 640 Calories/Serving

30–45 Minutes

Made from one part chickpeas, one part red rice, and one part Turkish folklore, our vegan spin on this Anatolian soup is homey and satisfying.

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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.
  • ½ cup red rice
  • 1 organic yellow onion
  • 1 tablespoon Marash chile flakes
  • 1 cup cooked chickpeas
  • 1 organic carrot
  • 1 organic lemon
  • 1 tablespoon tomato paste
  • 1 cup diced tomatoes
  • 1 ciabatta roll
  • 4 or 5 sprigs organic fresh mint
Chef's Tip
Make It Ahead
The soup (Steps 1 through 3, minus the chile oil) can be prepared up to 1 day ahead. Let cool, then cover and refrigerate overnight. When ready to serve, gently rewarm the soup while you make the chile oil, then toast the ciabatta and prep the mint (Steps 4 and 5).

Nutrition per serving

Calories: 640, Protein: 19g (38% DV), Fiber: 15g (60% DV), Total Fat: 16g (25% DV), Monounsaturated Fat: 9g, Polyunsaturated Fat: 1.5g, Saturated Fat: 2g (10% DV), Cholesterol: 0mg (0% DV), Sodium: 490mg (20% DV), Carbohydrates: 108g (36% DV), Total Sugars: 12g, Added Sugars: 0g (0% DV).
Contains: Wheat

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

Heat the oven to 400°F.
  • Rinse the rice.
  • Peel and coarsely chop enough onion to measure 1½ cups [2 cups].
In a large sauce pot, combine the rice, onion, and 4 cups [6 cups] lightly salted water. Bring to a boil, reduce to a simmer, and cook, uncovered, until the rice is starting to soften, 10 to 12 minutes.
While the rice simmers, prepare the chile oil and vegetables.

2

Make the chile oil; prep the vegetables

  • In a small bowl, stir together 1 tablespoon [2 TBL] oil and as much Marash chile as you like. Let stand while you prepare the rest of the meal.
  • Rinse the chickpeas.
  • Scrub or peel the carrot and trim the ends; using the large holes of a box grater, coarsely grate the carrot.
  • Zest the lemon; cut into wedges for garnish. [Zest 1 lemon; cut into wedges. Save the remaining lemon.]
  • In another small bowl, carefully stir together the tomato paste and 2 tablespoons [¼ cup] simmering liquid from the rice until smooth.

3

Cook the soup

To the pot with the rice, add the chickpeas, carrot, lemon zest, tomato paste mixture, and tomatoes and season with salt and pepper. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the carrot is softened and the rice is tender, 8 to 10 minutes.
While the soup cooks, prepare the ciabatta.

4

Toast the ciabatta

  • Cut the ciabatta in half horizontally; drizzle or brush the cut sides with 1 to 2 teaspoons oil and season with salt.
On a sheet pan, place the ciabatta, cut sides up, and toast in the oven, turning once, until lightly browned and crisp, 10 to 12 minutes.
While the ciabatta toasts, prepare the mint.

5

Prep the mint; finish the soup

  • Strip the mint leaves from the stems; finely chop the leaves.
Remove the soup from the heat, stir in the mint, and season to taste with salt and pepper.

Serve

Transfer the soup to individual bowls and drizzle with the chile oil. Serve with the toasted ciabatta and lemon wedges.
Kids Can!
  • Rinse the rice.
  • Measure the water for the soup.
  • Rinse the chickpeas.
  • Drizzle the ciabatta with oil and season.
  • Strip the mint leaves.