Brrr it’s cold out. With the slightest hint of cold weather, all I want to do is hibernate until spring. Not sure how I survived all those years living in Chicago? All I crave this time of year are warming, comforting bowls of soup and stew.

The other day, I made a chicken noodle soup infused with lemongrass and ginger (and lime leaves). It totally hit the spot. So, when I stumbled upon this chickpea soup with lemongrass and ginger from Naomi Duguid’s Burma cookbook, it had my name written all over it. Lemongrass adds subtle lemony, citrus notes to the soup, and the ginger, just a hint of warmth and spice. While the crispy fried shallots were not part of the original recipe, they lend a pleasant bit of crunch/texture and make for a nice addition to this soup. Also added a pinch of cayenne for a dash of heat.

It’s a simple soup to pull together. Had I planned ahead, I would have used dried chickpeas, which offer superior flavor and texture. But, since this was spur-of-the-moment, I didn’t have enough time to soak the beans and, as such, opted for canned. Which works just fine, as most of the chickpeas get mashed, which results in a thick, hearty consistency — more of a stew than a soup. Frying the shallots is the most time consuming part. I don’t love deep frying, but I make the occasional exception, especially for fried shallots. And the oil that you cook them in (I used olive oil) picks up all those onion-y flavors.

This dish definitely falls into the category of simple and easy, yet not at the expense of flavor.

Chickpea Soup with Lemongrass, Ginger, & Crispy Shallots

Serves 2-4
2 1/2 cups cooked chickpeas, from canned or dried
1 stalk of lemongrass, trimmed and lightly smashed with side of chef’s knife (helps release the oils)
2 thick slices of ginger
2 tablespoons shallot oil (see below)
1/8 teaspoon ground turmeric
1/4 cup shallots, minced
1 teaspoon salt
chopped cilantro for garnish
1 lime, cut into wedges
crispy shallots for garnish (see below)
pinch of cayenne

Place 2 1/2 cups cooked chickpeas in a soup pot, along with 3 cups of water. Bring to a gentle boil and simmer for 5 to 7 minutes. Mash the chickpeas (I used a handheld potato masher) until coarsely mashed. Add the lemongrass and ginger to the pot, bring to a boil and simmer for 20 minutes. Add more water, if needed, so that it has a soupy consistency.

Meanwhile, heat the shallot oil in a pan. Add the diced shallots and turmeric and sauté 5 to 7 minutes until soft and translucent. Add the shallot to the soup with the salt.

Ladle into bowls. Top with chopped cilantro and crispy shallots. Serve with lime wedges to squeeze into soup.

Shallot Oil

1 cup oil (such as grapeseed, peanut, or olive oil)
2 cups  thinly sliced shallots
sea salt

Line a plate with paper towels.

Place a wide, heavy, deep-sided skillet or large, stable wok over medium-high heat. Add the oil. Toss in a slice of shallot. As the oil heats, the slice of shallot will rise to the surface. When it’s reached the surface, add the remaining shallots, carefully, so the oil doesn’t splash. Lower the heat to medium.

Stir gently and frequently with long-handled wooden spoon or spider. If the shallots begin to brown too quickly, lower the heat. After 10 minutes, they should start to turn golden. Continue to cook, another 3 minutes or so, until they turn golden brown.

Use a spider to lift the shallots out of the oil. Let them briefly drain and then transfer to the paper towels. Gently separate any clumps, sprinkle with sea salt, and allow the shallots to air dry 5 to 10 minutes.

Once cooled, the shallots can be stored in a clean, dry jar (sealed tightly).

Let the oil cool and then transfer to a clean, dry glass jar. Store in a cool dry place.