This Lemony Chickpea Soup hits all the right notes. Hearty, with loads of chickpeas, orzo, and veggies … tons of flavor with a good dose of lemon and lots of dill … so so good.
For awhile now, I’ve been dreaming of a sort of comforting lemony chicken soup situation … but with chickpeas instead of chicken because, you know, I’m a vegetarian and all that. After I recovered from pneumonia, I finally worked up enough energy to make it happen yesterday and oh. Oh my. This stuff is delicious.
It reminds me a bit of this chickpea and rice soup, but Lemony Chickpea Soup with Orzo & Dill comes across, to me, as a bit more special. First, I keep the veggies a bit chunkier than my norm, with the goal of everything being about the same size as the chickpeas. It makes for a heartier soup with nice consistent bites.
But what happens to this bad boy at the end of the process is really where it’s at, because you stir in a bunch of freshly squeezed lemon juice and toss in a big handful of fresh dill and oh mama!
Hearty, soothing, addicting, full of flavor.
(Oh, if you’re a dill lover like I am, have you tried Dilly Bean Stew from Alison Roman?! It’s pretty good, too!)
Lemony Chickpea Soup with Orzo & Dill
- 1 tablespoon olive oil
- 1 medium leek (halved and sliced – about 1 cup chopped)
- 1 medium carrot (medium dice – about 1/2 cup)
- 1 medium stalk celery (sliced – about 1/2 cup)
- 2 medium cloves garlic (minced)
- 1/4 teaspoon ground turmeric
- 4 cups low-sodium vegetable broth
- 15 ounces cooked chickpeas (1 can, drained and rinsed)
- 1/3 cup uncooked orzo
- 1/2 teaspoon kosher salt + more to taste
- 1/4 teaspoon ground black pepper + more to taste
- 1/4 cup fresh dill (chopped)
- Juice of 1 lemon (about 2 tablespoons freshly squeezed lemon juice)
- Set a medium soup pot over low heat. Add olive oil, leeks, carrots, and celery. Cook, stirring occasionally, until veggies are tender, about 10 minutes.
- Add garlic and turmeric and cook, stirring frequently, for one more minute.
- Add the vegetable broth, chickpeas, orzo, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir to combine. Increase heat to medium-high and bring to a boil. Reduce heat and simmer, stirring frequently, until the orzo is tender, about 5 minutes.
- Remove from heat. Squeeze in the lemon juice and stir in the dill. Taste and add additional salt and pepper if desired (I add at least another 1/4-1/2 teaspoon salt, but I like things on the salty side.)
- Serve with additional dill as garnish.