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Lemon Chickpea Soup
Lemon Chickpea Soup. (Photo: Karina Arnold)
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1 tbsp. olive oil
1 onion, diced
2 large carrots, halved and finely sliced
3 celery stalks
3 garlic cloves
½ tsp. dried thyme
6 cups vegetable broth and 1 cup water
1 can chickpeas, rinsed and drained
1 cup grain (options include rice, quinoa or couscous)
1 rosemary sprig
½ cup hemp seeds (optional, for added protein)
1/8 cup lemon juice
Heat the olive oil over medium heat. Add the onion, carrots, celery and garlic. Cook for 5 minutes until vegetables are soft. Add the thyme and pinch of pepper; stir together. Add the vegetable broth and water and bring to a boil. Add the chickpeas, rosemary, orzo and help seeds. Reduce heat to a low simmer and cook for 10 minutes until orzo is cooked through. Reduce heat to low and stir in lemon juice.
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