Lemon Orzo Chickpea Soup with Crispy Roasted Chickpeas Recipe
There is something truly irresistible about a warm bowl of soup that feels both comforting and vibrant, and the Lemon Orzo Chickpea Soup with Crispy Roasted Chickpeas Recipe perfectly hits that spot. This delightful dish combines tender orzo pasta and protein-rich chickpeas in a bright, lemony broth that’s accented by fresh dill and the satisfying crunch of roasted chickpeas on top. It’s a beautiful balance of textures and flavors that will have you savoring every spoonful, whether for a quick lunch or a cozy dinner.
Ingredients You’ll Need
This recipe relies on simple, fresh ingredients that come together effortlessly to create big flavor. Each component — from fragrant garlic to zesty lemon and hearty chickpeas — plays an essential role in building layers of taste, texture, and color that make this soup so special.
- Extra virgin olive oil: Adds richness and helps sauté the vegetables while keeping the flavors vibrant.
- Carrot, finely diced: Brings natural sweetness and a subtle crunch to the base of the soup.
- White onion, finely diced: Provides a savory depth and aromatic foundation.
- Large garlic cloves, minced: Infuses the broth with warm, pungent flavor that makes the soup irresistible.
- Orzo pasta (200 g): Small pasta that cooks quickly and adds delightful bite and substance.
- Stock cube + boiling water: Creates a flavorful, comforting broth that ties all the ingredients together.
- Juice of ½ lemon: Brightens the soup with fresh acidity, balancing the richness.
- Fresh dill (20 g, about 4 sprigs), roughly chopped: Offers an herbaceous, slightly grassy note that elevates the soup.
- Canned chickpeas (400 g), drained: Adds creamy texture and a protein boost.
- Dried dill (1 teaspoon): Enhances the roasted chickpeas with extra herbal aroma.
- Oregano (1 teaspoon): Gives the chickpeas a fragrant, earthy seasoning.
- Salt and pepper: Essential seasonings to balance and pull all flavors together.
How to Make Lemon Orzo Chickpea Soup with Crispy Roasted Chickpeas Recipe
Step 1: Prepare the Crunchy Chickpeas
Starting with the roasted chickpeas is key because they need time in the oven to get deliciously crispy. Preheat your oven to 200°C (392°F). Toss the drained chickpeas with olive oil, dried dill, oregano, salt, and pepper right on a baking tray. This simple coating infuses the chickpeas with wonderful flavor while encouraging a perfectly crunchy texture. Pop them in the oven for 30 minutes, giving them a good stir halfway through to ensure even roasting.
Step 2: Make the Soup Base
While the chickpeas roast, heat a tablespoon of extra virgin olive oil in a large pot over medium heat. Sauté the finely diced onion and carrot for about 5 minutes until softened and fragrant. Then add the minced garlic, stirring for an additional 2 minutes to release its aroma without letting it burn. Pour in the boiling water, stir in the stock cube until dissolved, and add the orzo pasta. Let the soup simmer gently for 12 minutes, stirring occasionally so the orzo cooks perfectly without sticking.
Step 3: Add Lemon and Dill
Once your orzo is tender and the broth is rich and flavorful, it’s time to add the fresh dill and the juice of half a lemon. The dill imparts a lovely herbal brightness while the lemon juice adds a zesty sharpness that wakes up the entire dish. Finish by seasoning with salt and pepper to suit your taste, giving it a final stir before serving.
Step 4: Serve and Garnish
Now for the best part — ladle the soup into bowls and generously top each one with your crispy roasted chickpeas. The contrast between the creamy soup and the crunchy chickpeas creates a joyful bite every time. Get your spoons ready for the perfect harmony of softness, herbs, lemony brightness, and that little bit of crisp magic!
How to Serve Lemon Orzo Chickpea Soup with Crispy Roasted Chickpeas Recipe
Garnishes
Elevate your serving by adding a sprinkle of freshly chopped dill or even a drizzle of good quality olive oil. A dusting of ground black pepper or a scattering of lemon zest makes for a beautiful presentation and adds layers of fragrance. For an extra pop of color and texture, a handful of baby spinach or kale stirred in just before serving can feel fresh and wholesome.
Side Dishes
This soup pairs wonderfully with warm crusty bread or a simple green salad dressed lightly with lemon vinaigrette. If you want a heartier meal, consider serving alongside roasted vegetables or a grain-based salad like tabbouleh to keep with the Mediterranean vibes. The balance of crunchy, zesty, and creamy components really brings out the best in each dish.
Creative Ways to Present
For a charming presentation, serve the soup in rustic bowls with the roasted chickpeas in a small separate dish so guests can add their preferred crunch amount. You can also turn the chickpeas into a crunchy salad topper for other meals or sprinkle some on grilled fish or roasted chicken to add texture and flavor. The versatility of this Lemon Orzo Chickpea Soup with Crispy Roasted Chickpeas Recipe is truly fun to explore.
Make Ahead and Storage
Storing Leftovers
If you have leftovers of this soup, store them uncovered in the refrigerator for a short time initially to let any heat escape, then cover with a lid or cling film. The soup keeps well for up to 3 days but save the roasted chickpeas separately so they maintain their crunch.
Freezing
This soup freezes nicely without the roasted chickpeas. Transfer cooled soup into airtight containers or heavy-duty freezer bags, leaving some room for expansion. Freeze for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat gently on the stove.
Reheating
Reheat your soup on low heat, stirring occasionally to rewarm evenly and avoid sticking. Add the roasted chickpeas just before serving to keep their crunch intact and fresh. If you like, refresh the soup’s brightness with a squeeze more lemon juice after reheating.
FAQs
Can I use dried chickpeas instead of canned?
Absolutely! Just remember to soak and cook the dried chickpeas fully before roasting to ensure the best texture and flavor in your Lemon Orzo Chickpea Soup with Crispy Roasted Chickpeas Recipe.
What can I substitute for orzo pasta?
If orzo isn’t available, small pasta shapes like acini di pepe or even tiny pearl couscous work well to maintain that lovely bite and texture in the soup.
Can I make this soup vegan?
Yes, simply use a vegetable stock cube instead of chicken-based stock. Everything else in the recipe is naturally vegan-friendly, including the crispy roasted chickpeas.
How can I make the roasted chickpeas extra crispy?
Be sure to dry the chickpeas thoroughly before tossing with oil, and roast them on a single layer without overcrowding for the crispiest results. Stirring halfway ensures even browning, too.
Is the lemon juice added at the beginning or end?
The lemon juice is stirred in at the end of cooking to preserve its fresh, bright flavor — it really wakes up the soup just before serving!
Final Thoughts
This Lemon Orzo Chickpea Soup with Crispy Roasted Chickpeas Recipe is such a gem that’s quick to make and wonderfully satisfying. I hope you give it a try soon and enjoy the fresh lemon notes, tender pasta, and those addictive crunchy chickpeas as much as I do. It’s a perfect little bowl of sunshine on any day!
Print
Lemon Orzo Chickpea Soup with Crispy Roasted Chickpeas Recipe
- Total Time: 33 mins
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
This Lemon Orzo Chickpea Soup is a bright and comforting Mediterranean-inspired dish featuring tender orzo pasta simmered in a flavorful broth, fresh dill, and zesty lemon juice. Crispy roasted chickpeas add a delightful crunch, making it both nourishing and satisfying in just 23 minutes.
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
Roasted 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
- Preheat Oven: Preheat your oven to 200°C (392°F) to prepare for roasting the chickpeas.
- Prepare Chickpeas: Toss the drained chickpeas with olive oil, dried dill, oregano, salt, and pepper on a baking tray ensuring they are evenly coated.
- Roast Chickpeas: Roast the chickpeas in the preheated oven for 30 minutes, stirring halfway through to achieve an even, crispy texture.
- Sauté Vegetables: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and carrot and sauté for 5 minutes until softened.
- Add Garlic: Stir in the minced garlic and cook for an additional 2 minutes until fragrant, being careful not to burn it.
- Simmer Soup: Pour in the boiling water and add the stock cube. Stir in the orzo pasta and let the soup simmer for 12 minutes, stirring occasionally to prevent sticking.
- Add Fresh Herbs and Lemon: Mix in the fresh chopped dill and squeezed lemon juice into the soup. Season with salt and pepper to your taste.
- Serve: Ladle the soup into bowls and top each serving with a generous handful of the crispy roasted chickpeas for added texture and flavor.
Notes
- For a gluten-free option, substitute orzo pasta with gluten-free pasta or rice.
- Adjust lemon juice quantity to your preferred level of tanginess.
- To save time, chickpeas can be roasted ahead and stored in an airtight container.
- Use vegetable stock cube if you want to keep the soup vegetarian.
- Ensure to stir the soup occasionally during simmering to prevent orzo from sticking to the pot.
- Prep Time: 10 mins
- Cook Time: 23 mins
- Category: Soup
- Method: Roasting
- Cuisine: Mediterranean
