Orzo soup with lemon & chickpeas
Orzo soup with lemon & chickpeas
627kcal Per person
22g Protein
91g Carbs
19g Fat
16g Fiber
Ingredients
- 5 ounces chickpeas (140 g)
- ¼ onion
- 1 clove garlic (5 g)
- 1 carrot
- 1 stalk celery
- 1 tablespoon olive oil (15 ml)
- 3 ounces orzo (84 g)
- 1 cube vegetable bouillon
- 2 cups water (474 ml)
- 1 handful spinach (25 g)
- 1 tablespoon soy sauce (15 ml)
- 1 squeeze lemon juice (5 ml)
Preparing this recipe
- Rinse the chickpeas and let them drain.
- Dice the onion and mince the garlic. Cut the carrot into small cubes and the celery into thin rings.
- Heat the oil in a pan over medium heat. Sauté the onion for 2 minutes. Then add the carrot and celery and sauté for another 4 minutes. Add the garlic and sauté for 1 more minute.
- Then add the orzo, bouillon cube, water and chickpeas and let this simmer for 8-10 minutes, stirring occasionally.
- Add the spinach to the pan during the last 2 minutes of cooking. Stir until the spinach is wilted.
- Mix in the soy sauce and lemon juice and season with pepper to taste.
Tip van FitChef
1. Tastes great with fresh thyme.
2. Try substituting chickpeas with pinto beans for a variation.
