Description
This Lemon Orzo Chickpea Soup is a bright and hearty Mediterranean-inspired dish that combines tender orzo pasta, protein-rich chickpeas, and vibrant herbs in a flavorful lemon-infused broth. Perfect for a quick and nutritious meal, it highlights fresh dill and the tangy zest of lemon juice to elevate the comforting vegetable soup.
Ingredients
Scale
Vegetables and Aromatics
- 1 tablespoon extra virgin olive oil
- 1 carrot, finely diced
- 1 white onion, finely diced
- 4 large garlic cloves, minced
Dry and Canned Goods
- 200 g orzo pasta
- 1 stock cube (vegetable or chicken)
- 1 liter boiling water
- 400 g can chickpeas, drained
Herbs and Seasonings
- Juice of ½ lemon
- 20 g fresh dill (about 4 sprigs), roughly chopped
- 1 tablespoon extra virgin olive oil (additional)
- 1 teaspoon dried dill
- 1 teaspoon oregano
- Salt and pepper to taste
Instructions
- Sauté Vegetables: Heat 1 tablespoon of extra virgin olive oil in a large pot over medium heat. Add the finely diced carrot and white onion, sautéing until they become soft and translucent, about 5 minutes. Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
- Add Liquids and Pasta: Pour in 1 liter of boiling water and crumble the stock cube into the pot. Stir well to dissolve the stock. Bring the broth to a gentle boil, then add the 200 g of orzo pasta. Cook according to package instructions, usually about 8-10 minutes, until the pasta is tender.
- Incorporate Chickpeas and Herbs: Drain and rinse the canned chickpeas, then add them to the pot along with 1 teaspoon dried dill, 1 teaspoon oregano, and salt and pepper to taste. Stir well and let simmer for another 5 minutes to allow flavors to meld and the chickpeas to heat through.
- Finish with Fresh Ingredients: Remove the soup from heat. Stir in the juice of half a lemon, the roughly chopped fresh dill, and an additional tablespoon of extra virgin olive oil to brighten the flavors. Adjust seasoning as needed. Serve hot, garnished with extra fresh dill if desired.
Notes
- If you prefer a creamier texture, you can blend part of the soup before adding the chickpeas.
- Use vegetable stock cube to make this recipe vegetarian.
- Fresh dill is preferred for the best flavor, but dried dill can be used in a pinch.
- Orzo can be substituted with small pasta like acini di pepe or small shells.
- Adjust lemon juice amount to taste for desired tartness.
- Prep Time: 5 minutes
- Cook Time: 18 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
