Chickpea Soup with Lemongrass and Ginger

Name: Chickpea Soup with Lemongrass and Ginger
Yield: Serves 4
Cuisine: Myanmar (Burma)
Ingredients: 2 slices ginger; 1 stalk lemongrass, trimmed and smashed; 2½ to 5 cups water, or as needed; 1 cup small brown or large white dried chickpeas, soaked for 8 hours in water to cover and drained, or 2 cups canned chickpeas, drained and rinsed, or 2½ cups cooked chickpeas; ¼ cup minced shallots; 2 to 3 tablespoons minced coriander; 1 teaspoon salt, or to taste; ⅛ teaspoon turmeric; 2 tablespoons peanut oil or Shallot Oil; 1 lime, cut into wedges

Preparation info

Serves
4

Difficulty
Easy

Appears in

Burma

By Naomi Duguid

Published 2012

About

Chickpeas and other dried legumes are often used to make soothing soups like this one: cooked until tender, then flavored with a little hot oil and aromatics. Serve as a hearty winter soup with rice or bread and a vegetable side.

Ingredients

1 cup small brown or large white dried chickpeas, soaked for 8 hours in water to cover and drained, or 2 cups

Asia
Myanmar (Burma)
Soup
South East Asia
Gluten-free
Vegan

Method

If using Dried Chickpeas

Put the chickpeas in a pot with 5 cups water, cover, and bring to a vigorous boil. Lower the heat slightly, maintaining a strong boil, and cook, partly covered, until the chickpeas are softened, 1 to 1½ hours, adding extra water if necessary to prevent them from stick