Golden Chickpea Soup (Print Version)
# Ingredients:
→ Spices and Seasonings
01 -
1 tsp ground cumin
02 -
2 tsp turmeric powder
03 -
Salt and pepper to taste
→ Core Ingredients
04 -
3 garlic cloves, finely chopped
05 -
1 medium onion, diced
06 -
1 cup orzo
07 -
3 handfuls of fresh spinach
08 -
1.5L stock (vegetable, chicken, or bone broth)
09 -
2 400g cans of chickpeas, drained and rinsed
10 -
2 tbsp olive oil
11 -
Juice of 1 lemon
→ Optional Serving Add-ons
12 -
Extra virgin olive oil
13 -
Aleppo chili flakes
14 -
Greek yogurt
# Instructions:
01 -
Cook the onion in olive oil over medium heat until it softens.
02 -
Mix in the garlic, chickpeas, turmeric, cumin, salt, and pepper. Cook until the spices smell great and the chickpeas get a bit crunchy.
03 -
Use a potato masher to crush a portion of the chickpeas to give the soup a thicker texture.
04 -
Pour a little broth to scrape up the browned bits, then add the rest of the stock. Bring it to a boil and toss in the orzo. Cover it and let it simmer until the pasta is ready.
05 -
Stir in the spinach and let it wilt. Take the pot off the heat and mix in the lemon juice. Adjust seasoning as needed.
06 -
Serve with a drizzle of olive oil, a dollop of Greek yogurt, and a sprinkle of Aleppo chili flakes if you'd like.
# Notes:
01 -
Keeps for 3 days in the fridge
02 -
Orzo will soak up liquid over time, so add extra broth if needed