Alternatively, reheat in the microwave using 30 – 60 second intervals, stirring after each, until warm. Reheat: Simply re-warm on the stovetop over low heat until warmed through.You can also freeze larger portions in large ziplock bags (remove as much air as possible before zip locking). To freeze, let cool completely and store in freezer safe containers (affiliate link), leaving 1/2 inch head space for expansion. Freezer: This chickpea orzo soup is freezer friendly and freezes well for up to 2 – 3 months.Refrigerator: Leftovers will keep for 5 – 6 days in the refrigerator, stored in a covered container.Add as much dill as you like, and season well with salt & pepper. Add the baby kale or spinach, and give a good stir, greens will soften and wilt within a few minutes. Once done, turn the heat off and stir in the tahini and lemon juice. Add the broth or water, bring to a boil, add the orzo and chickpeas, reduce heat to medium-low, and cook at a gentle boil for 7 – 8 minutes. Saute the onion and carrot, saute for about 5 – 7 minutes, add the garlic, and saute for 1 minute more. (Note – The full printable recipe is at the bottom of this post) Making Chickpea Orzo Soup is easy as can be! Replace the orzo with white rice for a gluten-free soup, using the same measurements and cooking as directed, adding 10 – 15 minutes to the cooking time or until the rice is tender. If you don’t care for dill, try using rosemary or oregano. The herbs can be changed up to suit your taste. It works well without losing out on too much flavor. I almost always use this vegetable broth concentrate, and for this recipe, I would add about 1 teaspoon to 4 cups of water, along with 3 – 4 cups of plain water. To keep the sodium to a minimum, source out low-sodium vegetable broth. Soup thickens upon standing.įor the broth, I prefer to use a combo of half broth and half water. The tahini does this well, making a vegan version of this classic Mediterranean recipe. If you don’t have tahini on hand, this soup will still be fantastic without it! The inspiration for using tahini comes from the Greek soup called avgolemono, which adds eggs stirred in at the end of cooking to thicken the soup. The tahini adds a delicious buttery creaminess.
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