Print

Lemon Orzo Chickpea Soup

Lemon Orzo Chickpea Soup
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Lemon Orzo Chickpea Soup is a refreshing and nourishing dish that embodies warmth and comfort in every bowl. This delightful vegetarian soup combines zesty lemon, creamy eggs, and hearty chickpeas with tender orzo pasta, delivering a symphony of flavors that will brighten any chilly day. Each spoonful is filled with vibrant ingredients, making it not just a meal but a heartwarming experience that evokes memories of sunny Mediterranean gardens. Perfect for cozy nights or lively gatherings, this easy-to-make recipe is sure to become a family favorite.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 small white onion, peeled and diced
  • 3 medium carrots, diced
  • 5 cloves garlic, minced
  • 10 cups vegetable stock
  • 2 (15-ounce) cans chickpeas, rinsed and drained
  • 1 cup orzo
  • 4 eggs
  • 1/2 cup freshly-squeezed lemon juice
  • 2 large handfuls fresh baby spinach
  • 1–3 tablespoons chopped fresh dill
  • Sea salt and freshly-cracked black pepper

Instructions

  1. In a large stockpot, heat olive oil over medium-high heat. Sauté diced onion until translucent (about 3 minutes). Add diced carrots and minced garlic; stir for another 5 minutes.
  2. Pour in vegetable stock and add rinsed chickpeas. Bring to a simmer.
  3. Stir in orzo pasta and cook until al dente (approximately 8 minutes).
  4. In a separate bowl, whisk together eggs and lemon juice. Gradually temper the egg mixture with hot broth before adding it back to the pot.
  5. Off heat, stir in fresh baby spinach and dill until wilted. Season with salt and pepper to taste.
  6. Serve warm, garnished with lemon slices and additional dill if desired.

Nutrition

Find it online: https://cookingwitheliana.com/lemon-orzo-chickpea-soup/