Chickpea & orzo soup

NZ Woman's Weekly 6/10/2011

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Rating:

Ratings: 4.0 / 5 FROM 1

Ready in 30 minute, serves 4 1 tbsp extra virgin olive oil1 large onion, diced3 cloves garlic, crushed1½ litres chicken stock400g can chickpeas, drained 400g whole kernel corn, drained 1 carrot,

Ingredients

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1 tbsp	Extra virgin olive oil
1	Onion, diced
3 cloves	Crushed garlic
1½ Ltr	Chicken stock
400 g	Chickpeas, 1 can, drained
400 g	whole kernel corn, drained
1	Carrot, peeled and sliced into baton shapes
1 tbsp	Mixed herbs
1 cup	Celery, chopped
¾ cup	Orzo, cooked
150 g	Snow peas
1 to taste	Salt & freshly ground pepper

Directions

In a pot, heat oil and cook onion and garlic until translucent in colour.
Add stock, chickpeas, corn, carrot, mixed herbs, celery and orzo.
Stir well and bring to the boil, simmer for 20 minutes.
Add snow peas and the remaining stock, then turn heat off. Stir soup. Allow to stand for 2 to 3 minutes.
Serve with crusty bread.

Cook's tip: This soup is almost a stew - the perfect "soul in a bowl" dinner after a busy day. If you don't have snow peas, substitute with frozen peas. If you want it thinner, add more stock.