Ingredients
Scale
- 1 cup orzo pasta
- 1 can (15 oz) chickpeas, drained and rinsed
- 6 cups vegetable broth
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 lemon, juiced (plus 1 tsp zest optional)
- 1/4 cup fresh dill, chopped
- Salt and pepper to taste
- Olive oil, for sautéing
Instructions
- Heat 1–2 tablespoons of olive oil in a large pot over medium heat.
- Sauté the chopped onion, diced carrots, and diced celery until soft, about 6–8 minutes.
- Add the minced garlic and cook for 30–60 seconds until fragrant.
- Pour in the vegetable broth and add the drained chickpeas. Bring to a gentle boil.
- Stir in the orzo, reduce heat to a simmer, and cook until the orzo is tender (about 8–10 minutes), stirring occasionally.
- Remove from heat and stir in the lemon juice, lemon zest (if using), and chopped dill.
- Taste and season with salt and pepper. Add a splash more broth if the soup is too thick.
- Serve hot with extra dill or a drizzle of olive oil, and enjoy.
Notes
Don’t overcook the orzo; keep extra broth or hot water handy. Use fresh lemon juice for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan