Chickpea & orzo soup
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,
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|1 tbsp||Extra virgin olive oil|
|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|
- 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.
This dish is best matched with
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