Orzo & chickpea soup

Method 1

Ingredients

2 tbsp olive oil

1 onion, chopped

2 carrots, chopped

2 celery sticks, chopped

2 tbsp tomato purée

3 garlic cloves, chopped

3 rosemary or thyme sprigs

1 litre vegetable stock

400g can chopped tomatoes

400g can chickpeas

parmesan rind or vegetarian alternative (optional)

150g orzo

extra virgin olive oil, to serve

STEP 1

Heat the olive oil in a deep pan over a medium-high heat and cook the onion, carrots and celery, including any leaves for 15 mins until softened. Stir in the tomato purée, garlic cloves and rosemary or thyme sprigs. Cook for a few minutes until the purée is caramelised. Pour in the stock, chopped tomatoes, chickpeas (and the liquid from the can) and parmesan rind, if you have one. Simmer 15 mins.

STEP 2

Pour boiling water over the orzo in a heatproof bowl and set aside for 15 mins. Drain the orzo, add to the pan and cook for 5-8 mins until the orzo is tender. Fish out and discard the rosemary stalks and cheese rind, then season well. Drizzle over extra virgin olive oil and grated cheese to serve.

Method 2

Ingredients:

- 1 tbsp olive oil

- 1 onion, chopped

- 3 cloves garlic, minced

- 2 carrots, chopped

- 2 stalks celery, chopped

- 1 can of chickpeas, drained and rinsed

- 4 cups vegetable broth

- 1 cup orzo pasta

- 1 tsp dried thyme

- 1 tsp dried oregano

- Salt and pepper to taste

- Fresh parsley for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until fragrant.

2. Add the carrots and celery to the pot and cook until slightly softened.

3. Add the chickpeas, vegetable broth, thyme, and oregano to the pot. Bring to a simmer and cook for about 10 minutes.

4. Add the orzo pasta to the pot and cook according to package instructions, usually about 10-12 minutes.

5. Season with salt and pepper to taste.

6. Ladle the soup into bowls and garnish with fresh parsley.

7. Serve hot and enjoy your delicious Orzo and Chickpea Soup!

Comments

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