Lemon Chickpea Orzo Soup
, 30 min, Serves 4
A bright, lemony chickpea and orzo soup with wilted spinach, finished with a silky tahini swirl.
| prepDice onion, carrot, and celery | ||||||
| prepMince garlic | ||||||
| prepDrain and rinse chickpeas | ||||||
| prepChop fresh dill or parsley | ||||||
| prepZest and juice lemons | ||||||
| 2 tablespoons olive oil | Sauté aromatics, 3–5 min | Add broth, chickpeas, oregano & bay | Stir in orzo, simmer 7–10 min | Stir in spinach, simmer 2–3 min | Stir in herbs, lemon juice & zest | Stir tahini into soup, simmer 1 min |
| 1 teaspoon Calabrian chili paste (optional) | ||||||
| 1 small onion, diced | ||||||
| 1 medium carrot, diced | ||||||
| 2 stalks celery, diced | ||||||
| 2–4 cloves garlic, minced | ||||||
| 1.4 L vegetable broth | ||||||
| 1 (425 g) can chickpeas, drained and rinsed | ||||||
| 1 teaspoon dried oregano | ||||||
| 1 bay leaf | ||||||
| 100 g orzo | ||||||
| 30 g baby spinach | ||||||
| 2 tablespoons fresh dill or parsley, finely chopped | ||||||
| 60 ml lemon juice | ||||||
| 1 teaspoon lemon zest (optional) | ||||||
| 60 g tahini | Whisk tahini with 4 tbsp cold water | |||||
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