Soup: United States – Lemon-Herb Chickpea and Orzo Broth

Serving Size: 4

Approximate Time

Prep 15 min

Cook 18 min

Total 33 min

Ingredients

2 tbsp (30 ml) extra-virgin olive oil
1 medium yellow onion, finely chopped
2 celery ribs, diced
1 small carrot, diced
3 garlic cloves, minced
1 / 2 tsp ground cumin
1 / 4 tsp smoked paprika
1 / 2 tsp dried oregano
6 cups (1.4 L) low-sodium vegetable broth
1 bay leaf
1 can (15 oz / 425 g) chickpeas, drained and rinsed
3 / 4 cup (120 g) orzo
1 / 4 cup (60 ml) fresh lemon juice
1 tsp finely grated lemon zest
1 / 4 cup (60 g) tahini, well-stirred
2 tbsp fresh dill, chopped
2 tbsp fresh parsley, chopped
1 tsp kosher salt, plus more to taste
1 / 4 tsp freshly ground black pepper
Pinch red pepper flakes (optional)
Lemon wedges, for serving

Instructions

Warm the olive oil in a medium pot over medium heat. Add onion, celery, and carrot; cook, stirring, until softened and translucent, 5–6 minutes.
Stir in garlic, cumin, smoked paprika, and dried oregano; cook until fragrant, 30 seconds.
Pour in the vegetable broth, add the bay leaf and chickpeas, and bring to a gentle simmer for 8–10 minutes.
Stir in the orzo and simmer until just tender, 7–9 minutes, stirring occasionally so it doesn’t stick.
Meanwhile, in a bowl whisk together tahini, lemon juice, and lemon zest. Slowly ladle in 1–2 cups hot broth from the pot while whisking to create a smooth, pourable emulsion.
Remove the soup from heat. Fish out the bay leaf, then whisk the tahini-lemon mixture into the pot. Season with salt and black pepper. If desired, add a pinch of red pepper flakes.
Fold in dill and parsley. If the soup is thicker than you like, loosen with a splash of hot water or broth. Serve with lemon wedges for extra brightness.