Express
Ludicrously Lemony Chickpea Soup
with garlic butter flatbread
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Eggs, Wheat
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Vegetarian
Chef
Jimmy Shay
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In Your Box (serves 2)
- 15½ oz. Canned Chickpeas
- 8 oz. Carrot & Celery Blend
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4 fl. oz. Cream Sauce Base
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4 Mini Naan Flatbreads
- 1 Lemon
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¾ oz. Roasted Garlic & Herb Butter
- ⅖ oz. Mushroom Broth Concentrate
- 1 Tbsp. Cornstarch
- 1 tsp. Garlic Salt
- 2 Dill Sprigs
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories740
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Carbohydrates100g
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Net Carbs90g
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Fat29g
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Protein20g
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Sodium2450mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 1 Mixing Bowl
- 1 Zester
- 1 Colander/Strainer
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Stem and mince dill.
Drain and rinse chickpeas in a colander/strainer.Zest and halve lemon. Cut one half into wedges and juice the other half. -
2 Start the Soup
Place a medium pot over medium heat and add 2 tsp. olive oil.
Add carrot & celery blend and a pinch of salt and pepper to hot pot. Stir occasionally until vegetables are slightly browned, 3-5 minutes. -
3 Finish the Soup
In a mixing bowl, combine 1/4 cup water and cornstarch. Set aside.
Add 1 1/4 cups water, chickpeas, cream base, mushroom base, cornstarch mixture, 1 Tbsp. lemon juice, 2 tsp. lemon zest, 1 tsp. dill (reserve remaining for garnish), garlic salt, and a pinch of pepper to hot pot. Stir to combine and bring to a simmer.Once simmering, cover and cook until soup is slightly thickened and vegetables are tender, 6-8 minutes.Remove from burner. -
4 Broil Flatbreads and Finish Dish
Place flatbreads directly on oven rack and broil under hot broiler until slightly browned, 2-3 minutes.
Don't text and broil! Keep an eye on oven as flatbreads may burn easily under broiler.Carefully remove from oven. Evenly top flatbreads with softened butter.Plate dish as pictured on front of card, topping soup with remaining dill and squeezing lemon wedges over to taste. Cut flatbreads into triangles, if desired. Bon appétit!
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