Lemon orzo garbanzo soup (vegan)

INGREDIENTS (serves 6-8)

•  Olive oil 

•  1 shallot

• Tablespoon of fresh or minced garlic 

•  4 cups of vegetable broth  

•  2 cups of water 

• 1 cup of orzo 

• 1 can of chickpeas 

• 3 tablespoons of tahini  

• 2 lemons 

• Spinach 

• Fresh or dry oregano & basil 

• Himalayan sea salt, pepper, lemon-pepper, garlic powder, onion powder, cayenne, paprika & chili flakes to season

DIRECTIONS

1. In a large pot, sauté the shallot and garlic for about 5 – 7 minutes with olive oil.

2. Add the broth and water in, bring to a boil.

3. Add the chickpeas and orzo, bring to a simmer.

4. Reduce heat to medium-low and cook at a gentle boil for 7 – 8 minutes.

5. Add tahini and juice from 2 lemons.

6. Add spinach in (as much as you’d like).

7. Give it all a good stir, greens will soften and wilt within a few minutes.

8. Stir in the oregano and basil.

9. Season with sea salt, pepper, lemon-pepper, garlic powder, onion powder, cayenne, paprika and chili flakes (season to taste).

10. Scoop out as much as you’d like into a serving bowl - serve with a lemon wedge, fresh spinach, and a bit more pepper and chili flakes.