Lemon Chickpea Orzo Soup

What you need:

• 1 tbsp olive oil

• ½ onion, diced

• 3 carrots, peeled and diced

• 3 cloves garlic, minced

• 7 – 8 c vegetable broth or water or a combo of the two

• 1 c orzo or rice of choice

• 2 cans of chickpeas, drained and rinsed

• ⅓ c tahini

• ¼ – ½ c lemon juice (about 2 – 4 lemons)

• handful of kale or spinach

• chopped fresh dill, to taste

• salt and pepper, to taste

How to:

1. Heat oil or water over medium heat. Add onion and carrot and saute for about 5 – 7 minutes. Then add the garlic and saute for an additional minute.

2. Add the broth or water, 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.

4. Add the kale or spinach and stir for a few minutes.

5. Top with fresh dill, salt and pepper.

6. Enjoy!