Description
This bright and comforting Lemon Orzo Chickpea Soup combines tender orzo pasta, aromatic fresh dill, and zesty lemon juice in a flavorful broth. Crispy roasted chickpeas add a delightful crunch, making it a nourishing and satisfying meal perfect for any season.
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). Drain and rinse the chickpeas well, then toss them in a bowl with olive oil, dried dill, oregano, salt, and pepper, making sure they are evenly coated. Spread them out on a baking tray in a single layer for even roasting.
- Roast Chickpeas: Place the tray in the preheated oven and roast for about 30 minutes, stirring halfway through to ensure all sides get crispy. Once golden and crunchy, remove from the oven and set aside.
- Make the Soup Base: Heat olive oil in a large pot over medium heat. Add the finely diced onion and carrot, sautéing for about 5 minutes until softened and fragrant.
- Add Garlic and Simmer: Stir in the minced garlic and cook for an additional 2 minutes until aromatic. Then, pour in the boiling water, add the stock cube, and stir in the orzo pasta. Reduce the heat slightly and let the soup simmer gently for 12 minutes, stirring occasionally to prevent sticking.
- Add Lemon and Dill: Once the pasta is tender, stir in the fresh chopped dill and the juice of half a lemon. Taste and season the soup with salt and pepper as needed to balance the bright and savory flavors.
- Serve: Ladle the hot soup into bowls and generously top each serving with the crispy roasted chickpeas. Serve immediately to enjoy the contrast of textures and flavors.
Notes
- To make this soup vegan, ensure your stock cube is vegetable-based.
- You can swap orzo for other small pasta shapes if preferred.
- If you prefer less acidity, reduce the lemon juice amount.
- For extra freshness, garnish with additional fresh dill or a drizzle of olive oil before serving.
- Leftover roasted chickpeas keep well in an airtight container for up to 2 days, but may lose crunchiness.
