Give yourself a break in the kitchen and make a big ass pot of this cozy Lemon Dill Chickpea and Orzo Soup. This one-pot, budget and weeknight-friendly meal is ready just 30 minutes, packed with fresh herbs, lots of lemon, and tons of garlic – so even though we’re saving you on time, we’re definitely not holding back on flavor. Trust us when we say this soup is kind of big dill.
Ingredients
1 TBS olive oil
¾ cup uncooked orzo
1 small white onion, chopped
1 medium leek - white and pale green parts only, thinly sliced
3 carrots, peeled and chopped
10 cloves garlic, minced
2 tsp Italian seasoning
1 tsp red pepper flakes
½ tsp fresh cracked black pepper, plus more to taste
8 cups prepared vegan chicken broth or vegetable broth
1 sprig rosemary
2 - 15 oz canned chickpeas, drained and rinsed
1 bunch kale, chopped
½ cup fresh lemon juice, about 2-3 lemons
¼ cup fresh chopped dill, plus more for serving
Salt to taste
Instructions
Heat the olive oil in a large pot over medium high heat. Once the oil is hot, add the orzo and cook, stirring frequently, until it just starts to turn golden, about 2-3 minutes.
Add onion, leek, carrots, garlic, italian seasoning, and red pepper flakes. Cook, stirring frequently, until the onions become translucent and the garlic fragrant, about 5 minutes.
Add prepared stock, and rosemary sprig. Increase heat to high. Once the soup reaches a boil, decrease heat to low and simmer uncovered for 10 minutes.
Add chickpeas and kale, and cook on medium heat until the kale is wilted, about 3-5 minutes.
Off the heat, add fresh lemon juice and dill. Taste and adjust seasonings.
Serve warm with additional fresh dill and a lemon wedge.
ENJOY!
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/lemon-dill-chickpea-and-orzo-soup/