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
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
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
