LEMON CHICKPEA ORZO SOUP

Ingredients

• 710 ml Water
• 100 g Carrots, peeled, diced
• 2 clove Garlic clove, minced
• 710 ml Vegetable broth, bouillon or consomme, low sodium
• 110 g Chickpeas, canned, drained, rinsed, MRSJP
• 25 g Tahini
• 1 pcs Fresh lemon juice
• 20 g Baby spinach
• 1 sprig Dill wed, fresh, chopped
• 1 pinch Salt and pepper to taste
• 35 g Onion, peeled and chopped
• 100 g Orzo, dry, enriched, MRSJP

Method

1. Heat 1⁄4 cup water over medium heat, add onion and carrot, saute for about 5 minutes, add the garlic and saute for 1 to 2 minutes more.
2. Add the 3 cups of broth & 3 cups of water, bring to a boil, add the 100g dry weight orzo and chickpeas, (if you want to make this GF add in the rice instead of orzo) reduce to medium/low heat and cook at a gentle boil for 8- 9 minutes, orzo should be tender. (if using rice this will take a little longer— so continue until the rice is cooked).
3. 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— mix in well. The greens will soften within a few minutes. Add as much dill as you like, and season well with salt & pepper. Soup will thicken upon standing, add more liquid if desired.
4. I do like mine nice and thick.
5. Serve into 2 portions and enjoy one now.