Lemony Chickpea and Orzo Soup
A bright Greek-inspired soup with a lemony broth, tender chickpeas, orzo and wilted spinach. Comforting yet fresh, ready in about 40 minutes.
Orzo cooks right in the broth, thickening it slightly and turning the soup into a satisfying one-pot meal. Spinach wilts in at the last minute for a pop of green, and a little crumbled feta on top adds a creamy, salty contrast.
It comes together in about 40 minutes with pantry staples, making it a great weeknight dinner. Leftovers thicken as the orzo absorbs liquid, so simply loosen with a splash of stock or water when reheating.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 1 medium carrot, finely diced
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes (optional)
- 1 can (400 g / 14 oz) chickpeas, drained and rinsed
- 1.2 litres (5 cups) vegetable stock
- 120 g (2/3 cup) dried orzo
- 1 teaspoon fine sea salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 100 g (3.5 oz) baby spinach
- 2 tablespoons fresh lemon juice, plus more to taste
- 1 teaspoon finely grated lemon zest
- 2 tablespoons chopped fresh dill or parsley
- Crumbled feta, to serve (optional)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and carrot and cook, stirring occasionally, for 5–6 minutes until softened and lightly golden.
- Add the garlic, oregano, cumin and red pepper flakes (if using) and cook for 30 seconds, until fragrant.
- Stir in the chickpeas, vegetable stock, orzo, salt and pepper. Bring to a boil, then reduce the heat to a gentle simmer and cook uncovered for 10–12 minutes, until the orzo is tender and the broth has thickened slightly. Stir occasionally to prevent the orzo from sticking.
- Stir in the spinach and cook for 1–2 minutes, until wilted.
- Remove from the heat and stir in the lemon juice, lemon zest and chopped dill or parsley. Taste and adjust the salt, pepper and lemon juice as needed.
- Ladle into bowls and top with crumbled feta, if using. Serve hot.
Cook’s tips
- Cook the orzo just until al dente; it will continue to soften in the hot broth.
- Add the lemon juice off the heat to keep its flavour bright and fresh.
- If the soup thickens too much on standing, loosen it with a splash of hot stock or water.
Substitutions
- Use canned white beans or cooked small pasta shapes instead of chickpeas or orzo.
- Swap spinach for kale; add it a few minutes earlier so it has time to soften.
- For a vegan version, omit the feta or use a dairy-free alternative.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of stock or water to loosen, and stir in a little fresh lemon juice before serving.
Frequently asked questions
Can I use a different pasta instead of orzo?
Yes. Small pasta shapes such as ditalini, small shells or broken spaghetti work well. Adjust the cooking time according to the pasta's package instructions, checking a piece to see when it is tender.
How can I make this soup vegan?
The soup base is already vegan. Simply skip the feta topping or use a dairy-free alternative, and check that your vegetable stock is vegan-friendly.
Why did my soup become very thick?
Orzo continues to absorb broth as the soup sits, especially when cooled. When reheating, add a splash of vegetable stock or water and stir well to bring it back to a soupy consistency.
Can I add other vegetables?
Absolutely. Finely diced celery, courgette or green beans can be added with the carrot. Adjust the simmering time if needed so all the vegetables are tender.
