This nutrient rich soup with orzo is super easy to make and enjoyable throughout a year. Using seasonal vegetables to enjoy the seasons is a fun way to make it.
Chickpeas are delicious with a fluffy texture and a sweet taste. I usually store cans of chickpeas in my pantry so whenever I clean out a fridge at the end of week this recipe comes handy.
In addition to protein, chickpeas are rich in dietary fiber, vitamins and minerals.
And this can be also a detox soup with all it's other ingredients containing lots of dietary fiber, vitamins and minerals. So, not only does this recipe help when cleaning out your fridge, it will help cleanse your body too.
Ingredients
Serves 4-6
Olive oil
2 medium carrots, diced
2 celery stalks, chopped
1 onion, chopped
1 cup cherry tomatoes, halved
1 cup greens, such as spinach, kale, cabbage
2 garlic cloves, chopped
1 tablespoon fresh oregano, chopped or 1 teaspoon dried oregano
1/4 teaspoon red pepper flakes
2 cups vegetable stock or water
1-15 oz can chickpeas, rinsed and drained
1/2 cup orzo
salt and pepper
grated parmesan cheese
Directions
In a large pot, heat the olive oil over medium-high heat. Add and cook the carrots, celery, and onion about 5 minutes, or until tenter.
Add the garlic and oregano and cook another two minutes. Then add the broth and bring to a boil.
Once the mixture is boiling, add the chickpeas, tomatoes and orzo. Cover and reduce the heat to low-medium, simmer until the orzo is tender.
Add the greens and cook until they are tender.
Season with salt and pepper. Serve with parmesan cheese.
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