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
