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lemon chickpea soup recipe

Written on Wednesday, August 24, 2016 | 9:04:00 AM




Serves : servings 

Ingredients : 
- 1 tbsp (15 ml) extra virgin olive oil
- 1 onion, diced
- 2 large carrots, halved lengthwise and finely sliced
- 3 celery stalks, chopped
- 3 garlic cloves, minced
- ½ tsp dried thyme
- Freshly ground black pepper
- 6 cups (1.44 L) vegetable broth
- 1 cup (237 ml) water
- 1 (15-oz [425-g]) can chickpeas, rinsed and drained
- 1 small sprig rosemary
- 1 cup (170 g) orzo
- 1 bay leaf
- ⅛ cup (30 ml) fresh lemon juice

Preparation Method :
1) Heat the olive oil in a soup pot or Dutch oven over medium heat. Add the onion, carrots, celery and garlic. Cook for 5 minutes until vegetables are soft. Add the thyme and a pinch of pepper; stir together.

2) Add the vegetable broth and water and bring to a boil. Add the chickpeas, rosemary, orzo and bay leaf. Reduce heat to a low simmer and cook for 10 minutes until orzo is cooked through. Reduce heat to low, remove bay leaf and rosemary sprig and stir in lemon juice.

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