Chickpea Lemon Orzo Soup
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
How to make it
-
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.
-
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.
-
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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