Chickpeas Turmeric Soup
This vibrant and nutritious Turmeric Soup stars chickpeas and whole wheat orzo, enhanced by a generous amount of turmeric and fresh lemon juice. Enjoy it with a variety of optional toppings for a comforting meal.
Equipment
- large pot or Dutch oven
- potato masher or fork
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 tablespoon turmeric
- 1 teaspoon cumin
- 2 15-ounce cans chickpeas drained and rinsed well, or about 3 cups cooked
- kosher salt and black pepper to taste
- 4 cups broth chicken or vegetable, as preferred
- ½ cup whole wheat orzo or other small pasta shape
- 5 ounces baby spinach about 4 packed cups
- ¼ cup cilantro and/or parsley chopped
- 2 tablespoons lemon juice from about 1 lemon, or lime juice
For Serving (Optional):
- olive oil, red pepper, lemon wedges, and/or Greek yogurt
Instructions
- In a large pot, heat the olive oil over medium heat. Sauté the onion until it softens and turns golden brown, which should take around 5 minutes.
- Introduce the minced garlic along with turmeric, cumin, and the chickpeas. Season with salt and pepper, and cook for an additional 5 minutes, stirring regularly to enhance the flavors.
- Utilizing a potato masher or a fork, mash a portion of the chickpeas to break them down. This will help thicken the soup while retaining some whole chickpeas for texture.
- Pour in the broth, adding a little at first to deglaze the pot and lift any brown bits sticking to the bottom. Bring the mixture to a boil.
- Once boiling, add the orzo and stir. Reduce the heat, cover, and let it simmer for approximately 15 minutes until the orzo is tender.
- Mix in the baby spinach and chopped herbs, stirring until the spinach wilts down.
- Turn off the heat and add lemon juice, tasting and adjusting seasoning with more salt and pepper if desired.
For Serving:
- Serve the soup with olive oil, red pepper, lemon wedges, and/or Greek yogurt on the side, as preferred.