Lemon Chickpea Orzo Soup Recipe


Lemon Chickpea Orzo Soup

Julie Pace, RDN
This healthy and satisfying lemon chickpea orzo soup recipe is one that I'm sure you'll love. It's infused with just the right amount of lemon giving this soup a bright, refreshing flavor along with tahini for added creaminess and seasoned with Italian herbs and spices for a perfectly sweet and savory flavor. An easy, healthy and delicious one pot soup that's ready in 30 minutes or less.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Entree
Cuisine Italian, Mediterranean
Servings 6


  • 1 tbsp avocado oil unrefined
  • 1 medium sweet onion diced
  • 2 medium carrots peeled and diced
  • 4 cloves garlic, fresh minced
  • 6 cups vegetable broth can use low sodium
  • 1 cup orzo uncooked
  • 2 15 ounce chickpeas, rinsed and drained canned
  • 1/3 cup tahini
  • 1/2 cup lemon juice
  • 1/2 cup maple syrup
  • 1 large handful baby spinach
  • Salt and pepper to taste

Italian Seasoning Blend

  • 1 tbsp basil dried
  • 1 tbsp oregano dried
  • 1/2 tbsp rosemary dried
  • 1 tbsp parsley dried
  • 1/2 tbsp dried thyme
  • 1/2 tbsp red chili flakes
  • 1/2 tsp garlic powder


  • Heat oil over medium heat, add in carrots, garlic, and onions, saute for about 5 minutes.
  • Add in broth. Bring to a boil. Add in orzo and chickpeas, reduce heat to medium and cook on a gentle boil for 7-9 minutes, or until orzo is tender.
  • Remove from heat, add in tahini, lemon juice, maple syrup and stir well. Add in the baby spinach and stir. Greens will start to wilt within 1-2 minutes. Add in Italian Seasoning blend and stir well. Salt and pepper to taste.
Keyword Anti-inflammatory Soup, easy recipe, Lemon Chickpea Orzo Soup, soup