Description
This Lemon Orzo Chickpea Soup is a bright, comforting dish combining tender orzo pasta with a savory vegetable broth, fresh dill, and a zesty hint of lemon. Topped with crunchy roasted chickpeas seasoned with herbs and spices, it offers a delightful contrast of textures and flavors, perfect for a quick and nourishing meal.
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 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
- Prepare the Crunchy Chickpeas: Preheat your oven to 200°C (392°F). In a bowl, toss the drained chickpeas with 1 tablespoon of olive oil, dried dill, oregano, salt, and pepper until evenly coated. Spread them out on a baking tray and roast for 30 minutes, stirring halfway through, until they become crispy and golden.
- Make the Soup Base: 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. Then add the minced garlic and cook for another 2 minutes until fragrant.
- Cook the Orzo: Pour in 1 liter of boiling water and add the stock cube, stirring to dissolve. Add the orzo pasta and reduce the heat to a gentle simmer. Cook for 12 minutes, stirring occasionally, until the orzo is tender.
- Add Lemon and Fresh Herbs: Stir in the chopped fresh dill and the juice of half a lemon. Season the soup with salt and pepper to taste, adjusting as needed.
- Serve the Soup: Ladle the hot soup into bowls and top each serving with a generous handful of the roasted crunchy chickpeas for added texture and flavor.
Notes
- You can use dried chickpeas, but be sure to soak and cook them before roasting.
- For a stronger lemon flavor, add a bit of lemon zest along with the juice.
- Fresh dill is preferable but dried can be substituted in the soup if needed.
- Roasting the chickpeas enhances their crunchiness—don’t skip this step!
- Adjust the seasoning at the end according to your taste preferences.
