From the Cook
1/2
Instructions
1
Heat olive oil in a 6-quart dutch oven over medium high heat. Add diced onion, carrot and celery. Cook for 8 to 10 minutes, until onion is translucent. Add garlic and cook for 1 minute.
2
Pour in vegetable broth and bring to a simmer. Once simmering, add in chickpeas, salt, pepper, oregano and orzo. Cook for 8 to 9 minutes, until orzo is al dente.
3
Meanwhile, add lemon juice and tahini to a small bowl and whisk together until well combined. After orzo is cooked, add lemon and tahini mix to the soup. Remove from heat and stir in baby spinach and dill. Continue stirring until spinach is wilted, about 2 to 3 minutes.
4
Serve. Bring leftovers to room temperature and store in an air-tight container for up to 5 days in the refrigerator.
My Calorie Intake
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Tips & Tricks (5)
- Toast Your Orzo First 🍝Dry-toast the orzo in olive oil for 2-3 minutes before adding broth to develop a nutty depth that elevates the entire soup's flavor profile.
- Tahini Temperature Trick 🥄Whisk tahini with warm lemon juice separately before stirring into the soup to prevent lumps and create a silky, creamy emulsion.
- Build Layers of Flavor 🧅Sauté aromatics (onion, garlic, celery, carrots) with oregano for 3-4 minutes before adding broth to create a deeply flavorful foundation.
- Fresh Dill Timing 🌿Reserve half your dill to stir in at the end of cooking—this preserves its bright, delicate flavor while the first half infuses the broth during simmering.
- Lemon Juice Last Step 🍋Add freshly squeezed lemon juice in the final minute of cooking to maintain its vibrant acidity and prevent it from becoming bitter or flat.
Recipe Facts
Diet at a Glance
Vegetarian
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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