In order to bring you the best organic produce, some ingredients may differ from those depicted.
Turkish vegetable soup with chickpeas, red rice, and toasted ciabatta
Soy-Free, <600 Calories, Vegan, Spicy, Mediterranean, Lean & Clean, Dairy-Free
2 Servings, 580 Calories/Serving
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.
In your bag
- ½ cup red rice
- 1 organic yellow onion
- 1 tablespoon Marash chile flakes (optional)
- 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
Calories 580, Total Fat 13g (17% DV), Sat. Fat 1.5g (8% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 690mg (30% DV), Total Carb. 104g (38% DV), Fiber 15g (54% DV), Total Sugars 12g (Incl. 0g Added Sugars, 0% DV), Protein 18g
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.
Wash produce before use
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 starts to soften, 10 to 12 minutes. Meanwhile, prepare the chile oil, vegetables, and lemon.
Make the chile oil; prep the vegetables and lemon
- In a small bowl, stir together 1 tablespoon [2 TBL] oil and the Marash chile flakes. Set aside for serving.
- 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 the lemon into wedges for garnish. [Zest 1 lemon; cut into wedges. Save the remaining lemon for another use.]
- In another small bowl, carefully stir together the tomato paste and 2 tablespoons [¼ cup] simmering liquid from the rice until smooth.
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, then reduce to a simmer and cook, stirring occasionally, until the carrot is softened and the rice is tender, 8 to 10 minutes. Meanwhile, prepare the ciabatta.
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. Meanwhile, prepare the mint.
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.
Transfer the soup to individual bowls and drizzle with as much chile oil as you like. Serve with the toasted ciabatta and lemon wedges.
- Rinse the rice and chickpeas.
- Measure the onion.
- Measure the water for the soup.
- Drizzle the ciabatta with oil and season.
- Strip the mint leaves.