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Recipe Chickpea Lemon Orzo Soup

Chickpea Lemon Orzo Soup

  • Difficulty Level: 1
  • Serves Serves: 4
  • Preparation

    10mins

  • Cooking

    20mins

30 minutes Vegetarian Fusion Vegetable Lunch Appetizer Easy Recipes

What You Will Need

Ingredients

  • 1 Tbsp. Lee Kum Kee Chiu Chow Style Chili Crisp Oil
  • 1/2 onion, diced
  • 3 carrots, peeled and diced
  • 3 tsp. Lee Kum Kee Minced Garlic
  • 7 – 8 cups vegetable broth
  • 1 cup whole wheat orzo
  • 2 cans (15oz.) chickpeas, drained and rinsed
  • 1/3 cup tahini
  • 1/4 lemon juice
  • a large handful fresh spinach

Seasoning

  • kosher salt, to taste
  • Lee Kum Kee Coarse Ground Black Pepper, to taste

Made with
Lee Kum Kee products

Chiu Chow Style Chili Crisp Oil, 7.2 oz (205 g), Jar (MS)

Chili Sauce, Oil

Chiu Chow Style Chili Crisp Oil
Coarse Ground Black Pepper 1.1 oz (30 g), Bottle

Spices

Coarse Ground Black Pepper
Garlic

Other Sauces

Minced Garlic

How to make it

  1. Heat Lee Kum Kee Chiu Chow Style Chili Crisp Oil over medium heat. Add onion and carrot and sauté for about 5 – 7 minutes. Add the Lee Kum Kee Minced Garlic and sauté for 1 minute more.
  2. Add the broth, bring to a boil, then add the orzo and chickpeas. Reduce heat to medium-low and cook at a gentle boil for 8- 9 minutes.
  3. Remove from heat, add tahini and lemon juice and stir well. Add in the baby spinach and stir; greens will soften and wilt within a few minutes. Season well with salt & Lee Kum Kee Coarse Ground Black Pepper and top with more Lee Kum Kee Chiu Chow Style Chili Crisp Oil. Enjoy

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