LEMON CHICKPEA ORZO SOUP

 INGREDIENTS

  • 1 tablespoon olive oil or ¼ cup water (for water saute)
  • ½ onion, diced
  • 3 carrots, peeled and diced
  • 3 cloves garlic, minced
  • 7 – 8 cups vegetable broth or water (or combo)
  • 1 cup whole wheat orzo
  • 2 cans (15oz.) chickpeas (garbanzo beans), drained and rinsed
  • ⅓ cup tahini
  • ¼ – ½ cup lemon juice (about 2 – 4 large lemons)
  • a large handful fresh baby kale or spinach
  • chopped fresh dill, to taste
  • mineral salt, to taste
  • fresh cracked pepper or lemon-pepper, to taste
LEMON CHICKPEA ORZO SOUP


INSTRUCTIONS

  • Heat oil or water over medium heat, add onion and carrot, saute for about 5 – 7 minutes, add the garlic and saute for 1 minute more.
  • Add the broth or water, bring to a boil, add the orzo and chickpeas, reduce heat to medium-low and cook at a gentle boil for 8- 9 minutes, orzo should be tender.
  • Remove from heat, add tahini and lemon juice (start with the smaller amount of juice, adding more to taste), stir well. Add the baby kale or spinach, give a good stir, greens will soften and wilt within a few minutes. Add as much dill as you like, and season well with salt & pepper. Soup will thicken upon standing, add more liquids as needed.
  • Serve in individual bowl with your favorite crusty artisan bread for soaking up the wonderful juices.


Belum ada Komentar untuk "LEMON CHICKPEA ORZO SOUP"

Posting Komentar

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel