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Burmese Chickpea Soup

Cook Time1 hour
Soaking Time8 hours
Course: Soup
Cuisine: Burma Recipes
Servings: 4 people
Calories: 70kcal


  • 1 cup chickpeas soaked overnight
  • 5 cups water
  • 1/2 teaspoon ground turmeric
  • 1 tablespoon ginger finely chopped
  • 1/2 teaspoon lemongrass powder
  • a pinch ground turmeric
  • 1 teaspoon fish sauce
  • 2 tablespoons cilantro finely chopped


  • Bring 4 cups of the water to a boil. Add turmeric and chickpeas and cook until tender, about 45 minutes - 1 hour.
  • Partially mash about half of the beans.
  • Add remaining cup of water, lemongrass powder, ginger and fish sauce. Stir to combine.
  • Simmer for 10 minutes.
  • Add cilantro and stir to combine.


You can also use canned chickpeas and reduce the cooking time to just about 15 minutes.


Calories: 70kcal | Carbohydrates: 12g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 136mg | Potassium: 138mg | Fiber: 3g | Sugar: 2g | Vitamin A: 25IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg
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