This Lemony Chickpea Orzo Soup has been my lunch prep obsession for the past few months. I’ve finally mastered the simple vegan recipe, and now it’s in your hands to put in your meal prep rotation.
It’s giving so much brightness with the lemon and dill, and the chickpeas and orzo add enough heft to fill you up while not weighing you down into a post-lunch slumber.
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 2 (15.5-ounce) cans chickpeas, drained and rinsed
- 1 cup orzo
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- 2 lemons, juiced
- ¼ cup tahini
- 8 ounces baby spinach
- ¼ cup fresh dill, finely chopped
Instructions
Heat olive oil in a 6-quart dutch oven over medium high heat. Add diced onion, carrot and celery. Cook for 8 to 10 minutes, until onion is translucent. Add garlic and cook for 1 minute.
Pour in vegetable broth and bring to a simmer. Once simmering, add in chickpeas, salt, pepper, oregano and orzo. Cook for 8 to 9 minutes, until orzo is al dente.
Meanwhile, add lemon juice and tahini to a small bowl and whisk together until well combined. After orzo is cooked, add lemon and tahini mix to the soup. Remove from heat and stir in baby spinach and dill. Continue stirring until spinach is wilted, about 2 to 3 minutes.
Serve. Bring leftovers to room temperature and store in an air-tight container for up to 5 days in the refrigerator.
