Lemony chickpea and orzo soup

Method

1. Chop the onion, carrot and celery finely. Crush the garlic. Drain and rinse the chickpeas. Chop the dill.
2. Warm the olive oil in a large pan over a medium heat. Cook the onion, carrot and celery with a pinch of salt for 8 minutes until soft, then add the garlic for 1 minute.
3. Add the chickpeas and orzo, with the stock cube crumbled into 800 ml of boiling water. Bring to the boil, then simmer for 10 minutes, stirring now and then so the orzo does not stick, until it is tender.
4. Stir in the spinach and cook for 2 minutes, until wilted.
5. Take the pan off the heat and stir in the zest of the lemon, the juice of half of it and most of the dill. Taste and season.
6. Ladle into bowls with the rest of the lemon cut into wedges, and the remaining dill on top.

Tip Orzo keeps absorbing liquid as it sits, so add a splash of water when reheating leftovers. Small pasta shapes or rice work if you have no orzo.

Photo made with AI.

From Nosha · nosha.app