Golden Chickpea Soup (Print Version)
# Ingredients:
→ Spices and Seasonings
01 -
1 tsp ground cumin
02 -
2 tsp powdered turmeric
03 -
Salt and black pepper to taste
→ Core Ingredients
04 -
3 garlic cloves, minced
05 -
2 tbsp olive oil
06 -
1 medium onion, diced
07 -
1.5 liters broth (chicken, veggie, or bone)
08 -
1 cup orzo
09 -
200 grams fresh spinach
10 -
2 cans chickpeas (400g each), drained and rinsed
11 -
Juice of one lemon
→ Optional Toppings
12 -
Extra-virgin olive oil
13 -
Greek yogurt
14 -
Aleppo pepper flakes
# Instructions:
01 -
Cook the onion in olive oil until it turns soft.
02 -
Stir in the chickpeas, powdered turmeric, cumin, garlic, salt, and pepper. Cook until the spices smell fragrant and the chickpeas get lightly crisp.
03 -
Use a potato masher to squish part of the chickpeas to give the soup a thicker consistency.
04 -
Pour a little of the broth into the pan and scrape up anything stuck to the bottom. Add the remaining broth, bring it to a boil, then toss in the orzo. Cover the pot and simmer gently until the orzo is tender.
05 -
Stir in the spinach until it wilts. Turn off the heat and squeeze in the lemon juice. Adjust seasoning if needed.
06 -
Dish it up with a drizzle of olive oil, a dollop of Greek yogurt, and a sprinkle of Aleppo pepper if you’d like.
# Notes:
01 -
Keeps well in the fridge for up to 3 days
02 -
Orzo will soak up extra broth over time, so add more if needed