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30-Minute Lemon Chickpea Orzo Soup

Kathleen R. Coffey
A bright and creamy Mediterranean-style soup featuring chickpeas, orzo, and fresh greens in a lemony broth, finished with tahini for a silky texture.
Wholesome, protein-rich, and ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish, Soup
Cuisine Greek, Mediterranean
Servings 6

Equipment

  • 1 Dutch oven or large soup pot
  • 1 Chef’s Knife
  • 1 Cutting Board
  • 1 Silicone spatula or wooden spoon
  • 1 fine mesh strainer
  • 1 Measuring cup set

Ingredients
  

  • 1 tbsp olive oil or ¼ cup water for water sauté
  • ½ medium onion diced
  • 3 medium carrots peeled and diced
  • 3 cloves garlic minced
  • 7 –8 cups vegetable broth or water or a mix
  • 1 cup whole wheat orzo pasta
  • 2 cans 15 oz each chickpeas, drained and rinsed
  • ¼ cup tahini
  • ¼ –½ cup fresh lemon juice about 2–4 large lemons
  • 1 large handful fresh baby kale or spinach
  • Fresh dill chopped, to taste
  • Mineral salt to taste
  • Fresh cracked black pepper or lemon pepper to taste

Instructions
 

  • Prepare Your Aromatic Base: Place a large Dutch oven or heavy-bottomed soup pot on the stove over medium heat.
    Add the olive oil (or water, if you prefer an oil-free option). Once warm, add the diced onion and carrot.
    Sauté slowly, stirring often, until the onions turn translucent and the carrots begin to soften, about 5–7 minutes.
    This gentle cooking draws out the natural sweetness of the vegetables, forming a flavorful foundation for your soup.
  • Enhance Flavor with Garlic: Add the minced garlic to the pot.
    Stir constantly for about 45–60 seconds, just until the garlic becomes fragrant.
    Be careful not to overcook — garlic can burn quickly and turn bitter.
    This brief sauté unlocks its aromatic oils, infusing the base with depth and warmth.
  • Build the Broth: Pour in 7 cups of vegetable broth, water, or a combination of both.
    Stir well to loosen any bits stuck to the bottom of the pot (this adds even more flavor).
    Incrase the heat to medium-high and bring the liquid to a gentle boil.
    This will prepare the broth for cooking the pasta and chickpeas evenly.
  • Cook the Orzo and Chickpeas: Once the broth is boiling, stir in the orzo pasta and the drained chickpeas.
    Reduce the heat to medium-low so the soup stays at a gentle boil rather than a rapid one.
    Cook uncovered for 8–9 minutes, stirring occasionally to prevent the orzo from sticking to the bottom.
    The pasta should be tender yet slightly firm to the bite when ready.
  • Add Creaminess and Brightness: Turn off the heat. Add the tahini to the pot, followed by the lemon juice — starting with ¼ cup and increasing to taste.
    Whisk or stir vigorously until the tahini fully dissolves into the broth, giving the soup a silky, creamy consistency without dairy.
    Taste and adjust the lemon juice for brightness, keeping in mind that the flavor will develop further as it rests.
  • Fold in Fresh Greens: Add the baby kale or spinach to the hot soup.
    Stir gently, allowing the residual heat to wilt the greens in just 1–2 minutes.
    This keeps them vibrant in color and preserves their nutrients, while adding a burst of freshness to the final dish.
  • Season to Perfection: Sprinkle in freshly chopped dill to your liking, then season generously with mineral salt and freshly cracked black pepper (or lemon pepper for extra zing).
    Stir well, taste, and adjust seasonings if needed. Remember, the flavors should be bright, savory, and balanced.
  • Serve and Enjoy: Ladle the soup into warm bowls.
    Serve immediately with slices of crusty artisan bread for dipping, allowing the bread to soak up the velvety broth.
    This soup thickens as it sits, so feel free to stir in extra hot water or broth just before serving to loosen it back to your desired consistency.

Notes

  • Tahini adds a subtle, creamy richness; substitute with cashew butter if preferred.
  • Use low-sodium vegetable broth to control salt levels without sacrificing flavor.
  • Fresh herbs like dill, oregano, or rosemary can be adjusted to taste.
  • For a gluten-free version, replace orzo with white rice; cooking time may increase slightly.
  • Soup thickens as it cools; stir in additional broth or water to loosen before serving.
  • Lemon juice can be added gradually — adjust to achieve the perfect tang.
  • Leftovers taste even better after sitting, allowing flavors to meld overnight.