If you’re craving something comforting yet bright, the Lemon Orzo Chickpea Soup with Crispy Roasted Chickpeas Recipe is an absolute delight that hits every note. This soup is the perfect blend of tender orzo pasta, hearty chickpeas, fresh dill, and zesty lemon juice, all topped with irresistibly crunchy roasted chickpeas. It’s one of those dishes that feels both wholesome and refreshing, making it ideal for any day you want something nourishing but with a splash of sunshine in every spoonful.
Ingredients You’ll Need
Getting started is a breeze because this recipe relies on simple, fresh ingredients that each play a vital role in flavor and texture. From the earthy sweetness of carrots to the fragrant punch of garlic and dill, every component is essential for that perfect bowl.
- Extra virgin olive oil: Adds richness and helps sauté veggies to soft perfection.
- Carrot, finely diced: Brings a subtle sweetness and lovely color to the soup base.
- White onion, finely diced: Builds a savory foundation for depth and aroma.
- Garlic cloves, minced: Boosts complexity with its fragrant, comforting warmth.
- Orzo pasta: Tiny pasta pearls that cook quickly and soak up the flavor beautifully.
- Stock cube + boiling water: Creates a flavorful broth that’s anything but ordinary.
- Fresh dill, roughly chopped: Adds a bright, herbaceous note that balances lemon perfectly.
- Juice of ½ lemon: Injects just the right amount of zesty brightness to enliven every bite.
- Canned chickpeas, drained: Provides hearty protein and texture, both in the soup and crisped to top it off.
- Dried dill: Enhances the roasted chickpeas with subtle herbal warmth.
- Oregano: Offers a gentle earthiness that complements the lemon and dill.
- Salt and pepper: Essential for seasoning every element to perfection.
How to Make Lemon Orzo Chickpea Soup with Crispy Roasted Chickpeas Recipe
Step 1: Prepare the Crunchy Chickpeas
Preheat your oven to 200°C (392°F) to get it nice and hot for roasting. Start by tossing the drained chickpeas in a tablespoon of extra virgin olive oil, dried dill, oregano, salt, and pepper until they’re evenly coated. Spread them in a single layer on a baking tray. Roast for about 30 minutes, making sure to stir them halfway through to ensure they become perfectly crispy all around. These golden roasted chickpeas will add an incredible crunch and flavor contrast to your soup.
Step 2: Make the Soup Base
While the chickpeas roast, heat a tablespoon of olive oil in a large pot over medium heat. Add the finely diced onion and carrot, cooking them gently until they soften, which usually takes about 5 minutes. The sweet aroma will start to fill your kitchen, signaling the start of something wonderful. Next, stir in the minced garlic and cook for another 2 minutes until it releases its fragrant magic.
Step 3: Simmer the Orzo in Broth
Pour in 1 liter of boiling water and drop in the stock cube, stirring until it fully dissolves. Add the orzo pasta and bring everything to a gentle simmer. Let it cook for 12 minutes, stirring every now and then so the orzo doesn’t stick and to help it soak up the flavorful broth perfectly. This step transforms simple ingredients into a luxurious, soothing base.
Step 4: Add Fresh Dill and Lemon
Once the orzo is tender and the soup has thickened slightly, stir in the fresh chopped dill and the juice of half a lemon. These two ingredients are what give the soup its vibrant personality and fresh finish. Season with salt and pepper to taste, adjusting until the flavors sing just right. This final touch ensures every spoonful is bright, herbaceous, and balanced.
Step 5: Serve with Crispy Roasted Chickpeas
Ladle the steaming soup into bowls and crown each serving with a generous handful of the roasted chickpeas from earlier. The combination of warm, silky soup and crunchy chickpeas is pure bliss and that signature hallmark of the Lemon Orzo Chickpea Soup with Crispy Roasted Chickpeas Recipe that you’ll want to make again and again.
How to Serve Lemon Orzo Chickpea Soup with Crispy Roasted Chickpeas Recipe
Garnishes
Fresh, vibrant garnishes take this soup to the next level. Sprinkle some extra dill or even finely chopped parsley on top for added color and freshness. A drizzle of good quality olive oil adds silkiness, while a lemon wedge on the side invites your guests to add an extra hint of zest to their liking.
Side Dishes
This soup pairs beautifully with a crusty piece of crusty sourdough or a warm, garlic-rubbed flatbread to scoop up every last bit. A crisp green salad with a tangy vinaigrette is an ideal companion, adding a refreshing crunch to the meal experience.
Creative Ways to Present
For a fun twist, serve the roasted chickpeas separately in small bowls so everyone can add as many as they please. Or turn it into a cozy meal in a bread bowl for an irresistibly comforting presentation, making it perfect for sharing during chilly evenings.
Make Ahead and Storage
Storing Leftovers
Let the soup cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 3 days. Keep the roasted chickpeas separate to preserve their crunchiness.
Freezing
You can freeze the soup (without the crispy chickpeas) in a freezer-safe container for up to 2 months. When ready to enjoy, thaw overnight in the fridge before reheating gently on the stove.
Reheating
Warm the soup over medium heat, stirring occasionally to prevent sticking, and add a splash of water or broth if it thickens too much. Top with freshly roasted chickpeas or re-crisp stored ones in the oven before serving.
FAQs
Can I use dried chickpeas instead of canned?
Absolutely! If using dried chickpeas, soak them overnight and cook them until tender before roasting. This will give you the best texture and flavor for the crispy topping.
What if I don’t have fresh dill?
If fresh dill isn’t available, you can increase the amount of dried dill slightly to compensate, but fresh dill really brightens the soup and is highly recommended for the authentic taste.
Is this soup gluten-free?
Traditional orzo pasta contains gluten, but you can swap it out for a gluten-free small pasta or even quinoa to make this soup suitable for gluten-sensitive diets.
Can this recipe be doubled for a larger group?
Yes! The ingredients and cooking times scale up nicely, making it perfect for feeding family or entertaining guests.
How spicy is this soup?
This soup is mild and comforting with no heat; however, you can add a pinch of red pepper flakes when sautéing the garlic if you like a subtle kick.
Final Thoughts
This Lemon Orzo Chickpea Soup with Crispy Roasted Chickpeas Recipe is a shining example of how simple ingredients can come together to create an extraordinarily tasty and satisfying meal. I genuinely hope you give this recipe a try and let it become one of your kitchen favorites to brighten up any day. There’s just something magical about the way lemon and dill lift this soup, paired with that addictive crunch of roasted chickpeas—comfort food at its very best!
Print
Lemon Orzo Chickpea Soup with Crispy Roasted Chickpeas Recipe
- Prep Time: 10 minutes
- Cook Time: 33 minutes
- Total Time: 43 minutes
- Yield: 2 servings
- Category: Soup
- Method: Roasting and Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This vibrant Lemon Orzo Chickpea Soup combines tender orzo pasta, fresh dill, and zesty lemon juice with crunchy roasted chickpeas for a delightful texture contrast. A comforting, nutritious, and easy-to-make soup perfect for a quick lunch or light dinner.
Ingredients
Soup Base
- 1 tablespoon extra virgin olive oil
- 1 carrot, finely diced
- 1 white onion, finely diced
- 4 large garlic cloves, minced
- 200 g orzo pasta
- 1 stock cube
- 1 liter boiling water
- Juice of ½ lemon
- 20 g fresh dill (about 4 sprigs), roughly chopped
- Salt and pepper to taste
Crunchy Chickpeas
- 400 g can chickpeas, drained
- 1 tablespoon extra virgin olive oil
- 1 teaspoon dried dill
- 1 teaspoon oregano
- Salt and pepper to taste
Instructions
- Prepare the Crunchy Chickpeas: Preheat your oven to 200°C (392°F). Drain the chickpeas and toss them in a bowl with olive oil, dried dill, oregano, salt, and pepper until evenly coated. Spread them on a baking tray and roast for 30 minutes, stirring halfway through to ensure they crisp evenly.
- Make the Soup Base: While the chickpeas roast, heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and carrot, sautéing for about 5 minutes until they soften.
- Add Garlic: Stir in the minced garlic and cook for another 2 minutes until fragrant, being careful not to burn it.
- Cook Orzo in Broth: Pour in the boiling water and add the stock cube, stirring to dissolve. Add the orzo pasta, reduce heat to a simmer, and cook for approximately 12 minutes, stirring occasionally to prevent sticking.
- Add Lemon and Fresh Dill: Once the orzo is tender, stir in the fresh chopped dill and lemon juice. Season the soup with salt and pepper to taste, adjusting as needed.
- Serve: Ladle the soup into bowls and top each serving with a generous handful of the roasted crunchy chickpeas for added texture and flavor.
Notes
- For a vegan version, ensure the stock cube is vegetable-based.
- Adjust the lemon juice amount to your taste preference for acidity.
- Leftover soup keeps well refrigerated for up to 3 days.
- You can substitute orzo with other small pasta shapes if unavailable.
- For extra heat, add a pinch of red pepper flakes while sautéing the garlic.
