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

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.