This refreshing Lemon Orzo Chickpea Soup is a vibrant, nourishing dish that brings together tender orzo pasta, fresh dill, and zesty lemon in a light yet satisfying broth. Topped with crispy, seasoned chickpeas, this soup is a delightful balance of warmth and freshness. Ready in just 20 minutes, it’s perfect for any season!
Why You’ll Love This Recipe
- Quick & Easy – This soup comes together in just 20 minutes, making it a great option for busy days.
- Vegan & Healthy – Packed with plant-based protein from chickpeas and loaded with fresh ingredients.
- Comforting Yet Light – The combination of orzo and chickpeas makes it hearty, while lemon and dill keep it refreshing.
- Crunchy Topping – Roasted chickpeas add a fun texture contrast to the silky soup base.
- Minimal Ingredients – Uses pantry staples and fresh herbs for a flavorful meal.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
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
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
Directions
Prepare the Crunchy Chickpeas
- Preheat oven to 200°C (392°F).
- On a baking tray, toss drained chickpeas with olive oil, dried dill, oregano, salt, and pepper.
- Roast for 30 minutes until crispy, stirring halfway through for even crispiness.
Make the Soup Base
- In a large pot over medium heat, heat the olive oil. Add the diced onion and carrot, and sauté for about 5 minutes until softened.
- Add the minced garlic and stir for 2 minutes until fragrant.
- Pour in the boiling water, add the stock cube, and stir in the orzo pasta. Let simmer for about 12 minutes, stirring occasionally, until the orzo is tender.
Add Lemon and Dill
- Stir in the fresh dill and lemon juice.
- Season generously with salt and pepper, adjusting to taste.
Serve
- Ladle the soup into bowls.
- Top each serving with a handful of roasted chickpeas for a delicious crunch.
Servings and Timing
- Yield: 2 servings
- Prep Time: 5 minutes
- Cook Time: 18 minutes
- Total Time: 23 minutes
- Calories: 280 kcal per serving
Variations
- Add Greens – Stir in fresh spinach or kale for extra nutrients.
- Make it Creamy – Blend half of the soup before serving for a creamier texture.
- Extra Protein – Add tofu or white beans for more plant-based protein.
- Spice it Up – Sprinkle in red pepper flakes or a pinch of cayenne for heat.
- Gluten-Free Option – Swap orzo with gluten-free pasta or rice.
Storage/Reheating
- Refrigerator: Store leftover soup in an airtight container for up to 3 days. Keep the chickpeas separate to maintain their crunch.
- Freezer: This soup can be frozen for up to 2 months. Let it cool completely before transferring to a freezer-safe container.
- Reheating: Warm on the stovetop over medium heat, adding a splash of water if needed to loosen the consistency. Reheat chickpeas in the oven or air fryer to crisp them back up.
FAQs
How do I keep the orzo from getting too soft?
Orzo tends to absorb liquid, so if storing the soup, you may need to add extra broth when reheating.
Can I use dried chickpeas instead of canned?
Yes, but you’ll need to soak and cook them beforehand. Canned chickpeas save time.
What can I use instead of dill?
Parsley or basil are great substitutes if you don’t have fresh dill.
Can I make this soup oil-free?
Yes! Sauté veggies in a splash of water instead of oil and skip the oil in the chickpeas.
Is this soup kid-friendly?
Absolutely! The mild flavors make it great for kids. You can adjust the lemon if needed.
How can I make this soup more filling?
Add extra chickpeas, white beans, or a side of crusty bread.
Can I use vegetable broth instead of a stock cube?
Yes, use 1 liter of prepared vegetable broth instead.
What’s the best way to reheat the crispy chickpeas?
Reheat them in an oven at 180°C (356°F) for about 5 minutes, or air fry for 2 minutes.
Can I meal prep this soup?
Yes! Make the soup in advance and store the chickpeas separately to keep them crispy.
Does this soup thicken as it sits?
Yes, orzo absorbs liquid over time. Add more broth or water when reheating to thin it out.
Conclusion
Lemon Orzo Chickpea Soup is a refreshing yet comforting dish that’s quick to make and packed with flavor. With tender orzo, zesty lemon, fresh dill, and crunchy chickpeas, it’s the perfect balance of light and hearty. Whether you’re looking for a cozy meal or a refreshing summer soup, this recipe delivers every time!
Lemon Orzo Chickpea Soup
- Total Time: 23 minutes
- Yield: 2 servings
- Diet: Vegan
Description
This Lemon Orzo Chickpea Soup is a light yet hearty dish packed with vibrant flavors. Tender orzo pasta, zesty lemon, and fresh dill come together in a nourishing broth, topped with crispy roasted chickpeas for a delightful crunch. Ready in just 20 minutes, this easy vegan soup is perfect for any season!
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
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 oven to 200°C (392°F).
- Toss drained chickpeas with olive oil, dried dill, oregano, salt, and pepper on a baking tray.
- Roast for 30 minutes, stirring halfway through, until crispy.
Make the Soup Base
- Heat olive oil in a large pot over medium heat.
- Sauté diced onion and carrot for 5 minutes until softened.
- Add minced garlic and stir for 2 minutes until fragrant.
- Pour in boiling water, add the stock cube, and stir in orzo pasta. Simmer for 12 minutes, stirring occasionally.
Add Lemon and Dill
- Stir in fresh dill and lemon juice.
- Season with salt and pepper to taste.
Serve
- Ladle the soup into bowls.
- Top each serving with a handful of roasted chickpeas.
Notes
- For a gluten-free version: Replace orzo with gluten-free pasta or rice.
- For added protein: Stir in tofu or white beans.
- For extra greens: Add spinach or kale.
- For a creamy texture: Blend half of the soup before serving.
- Storage: Keep soup in the fridge for up to 3 days; store chickpeas separately to maintain crunch.
- Prep Time: 5 minutes
- Cook Time: 18 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
