Green Olive Chickpea Orzo (Print View)

Herbed orzo with green olives, chickpeas, and sundried tomatoes in a creamy, fragrant Mediterranean broth.

# What You'll Need:

→ Soup Base

01 - 2 tablespoons olive oil
02 - 1 large onion, diced
03 - 4 cloves garlic, finely chopped
04 - 2 tablespoons tomato paste
05 - 2 tablespoons fresh oregano, roughly chopped
06 - 1 tablespoon fresh thyme, chopped
07 - 1/2 cup sundried tomatoes, sliced
08 - 1 can (14 ounces) chickpeas, drained and rinsed
09 - 4 ounces orzo
10 - 6 cups vegetable stock
11 - 1 cup green olives, pitted and halved or quartered
12 - 1/2 cup coconut cream
13 - 1 cup baby spinach, roughly torn
14 - Salt and freshly ground black pepper to taste

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and cook for about 5 minutes until softened and translucent.
02 - Incorporate chopped garlic and cook for 1 minute until aromatic.
03 - Stir in tomato paste, fresh oregano, and thyme. Cook for 2 minutes, allowing the flavors to develop.
04 - Add sundried tomatoes, chickpeas, orzo, and vegetable stock. Bring to a boil, then immediately reduce to a simmer.
05 - Let the soup simmer gently for 10 to 12 minutes, or until the orzo is al dente.
06 - Stir in the green olives, coconut cream, and baby spinach. Cook for 2 minutes, allowing spinach to wilt and olives to heat through.
07 - Taste and adjust salt and freshly ground black pepper. Serve hot.

# Notes:

01 - Green olives add a complex, tangy flavor, while coconut cream delivers a velvety, dairy-free finish.

Go Back