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
Scale
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.
