LEMON CHICKPEA ORZO SOUP

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. Optional: serve with tahini.