Orzo & Chickpea Soup

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We are very excited to have space to stock Orzo, as it has been a big request.

Makes 4 portions, can be doubled to batch cook. Comes out quite thick so you may want to add more water to get a more soup like consistency. 

You could also top with fried / roasted tempeh or tofu to boost the protein content.

Ingredients

  • 2 tbsp olive oil

  • 1 onion chopped

  • 2 carrots chopped

  • 2 celery sticks chopped

  • 2 tbsp tomato purée

  • 3 garlic cloves chopped

  • 3 rosemary or thyme sprigs

  • 1 litre vegetable stock (made with 2 tsp bouillon)

  • 1 can chopped tomatoes

  • 1 can chickpeas (or carlin peas)

  • 100g grated cheddar OR vegan alternative (optional)

  • 200g orzo

Method

  • Heat the olive oil in a deep pan over a medium-high heat and cook the onion, carrots and celery, including any leaves for 15 mins until softened. 

  • Stir in the tomato purée, garlic cloves and rosemary or thyme sprigs. Cook for a few minutes until the purée is caramelised. 

  • Pour in the stock, chopped tomatoes, chickpeas (and the liquid from the can) 

  • Simmer for 15 mins.

  • Meanwhile, pour boiling water over the orzo in a heatproof bowl and set aside for 15 mins. 

  • Drain the orzo, add to the pan and cook for 5-8 mins until the orzo is tender. 

  • Fish out and discard the rosemary / thyme stalks, then season well. Spread over grated cheese to serve.