LEMON CHICKPEA ORZO SOUP

By Jessica Bippen, RD

Number of servings

ingredients

  • 1 tablespoon olive oil
  • .5 medium onion, diced
  • 2 large carrots, diced
  • 3 cloves garlic, minced
  • 2 teaspoons oregano
  • 1 teaspoon thyme
  • 1 teaspoon salt
  • .5 teaspoon pepper
  • 7 cups vegetable broth or water
  • 1 cup whole wheat orzo
  • 2 fifteen ounce cans chickpeas, drained and rinsed
  • 2 Sunkist® lemons, freshly squeezed
  • 2 large handfuls fresh baby spinach
  • 4 tablespoons tahini

PREP TIME

Preparation: 15 Minutes

Cook Time: 15 Minutes

Directions
  1. In a large pot, heat olive oil on medium heat.
  2. Once the oil is hot, add onions and carrots, sauté until onions are translucent; about 5 – 7 minutes.
  3. Add the garlic, oregano, thyme, salt and pepper. Sauté for 1 minute.
  4. Add the chickpeas, broth and water.
  5. For added creaminess, scoop out two cups of the soup making sure to include some chickpeas. Add to a blender and blend until smooth. Add the blended soup back into the pot.
  6. Bring the soup to a boil. Add the orzo and reduce heat to medium-low. Cook at a low boil for 8-10 minutes, or until orzo is tender.
  7. Remove from heat and add lemon juice and spinach. Stir until the greens wilt.
  8. Add salt and pepper to taste.