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
You May Also Like
Grilled Salmon with Panda Brand Premium Soy Sauce
- Difficulty
40 mins
0
Stir-Fried Rice Noodles with Beef in All-Purpose Marinade
- Difficulty
15 mins
0
Sriracha Mayo Popcorn Chicken
- Difficulty
35 mins
2