Lemony Chickpea Orzo Soup

lemony chickpea orzo soup multip img 0 395935e2
lemony chickpea orzo soup multip img 0 395935e2

Lemony Chickpea Orzo Soup

Plant based soup packed with flavors of creamy tahini, bright lemon and bold dill.

1 cup dried orzo
4-6 cups vegetable broth
1 14oz can chickpeas, drained and rinsed
2-3 medium carrots, peeled and diced
1 small yellow onion, diced
4 cloves garlic, minced
2 tablespoon tahini, or to taste
3 lemons, juiced
1 lemon, sliced into disks
2 cups baby spinach or baby kale
1/4 cup fresh dill, rough chop, plus more for serving
2 tablespoons Extra virgin olive oil
Kosher salt and fresh black pepper to taste
Parmesan cheese (optional if vegan)

In a large Dutch oven on medium low heat, add the olive oil, fresh black pepper and a pinch of salt. Once glistening add the onions and carrots and sauté for about 7 minutes. Add the garlic and sauté for another 2 mins.

Add in the orzo, and stir to coat the pasta. About 2 mins. Keep stirring so the orzo doesn’t stick to the bottom of the pot but is still able to toast. Add in the chickpeas, 4 cups broth and stir in the tahini. Bring to a boil, allowing the orzo to become tender; about 8-9 mins. Remove from heat.

Add in the lemon juice. Add the spinach and stir once. Add the dill. Taste the broth; add salt and pepper to your preference.

Soup will thicken, add more broth if needed for serving. Top with fresh Parmesan cheese, more dill, a lemon slice and a slice of your favorite artisanal bread.


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