All the goodness, all the flavour. Just dip your spoon into the smoky, tomatoey lusciousness of this orzo soup with crispy garlic chickpeas...
At less than £1 per portion* this is one of my go-to budget dinners. Cheap, filling, sustaining and delicious!
If you haven't tried orzo before, it's basically pasta in the shape of large grains of rice. Give it a go!
Prep 5 mins | Cook 15 mins | Serves 4
For the soup:
- 2 tbsp extra virgin olive oil
- 1 onion, peeled and finely sliced
- 1 celery stick, chopped
- 2 garlic cloves, peeled and crushed
- 1 tbsp tomato puree
- 400g can chopped tomatoes
- ½ tsp smoked paprika
- 150g orzo pasta*
- 700ml vegetable stock*
- 2 tbsp pesto
- large glug of olive oil
- salt and lots of freshly ground black pepper
For the crispy chickpeas:
- 400g can chickpeas, drained
- 1 tsp cumin
- 1 tsp smoked paprika
- salt and freshly ground black pepper
- 1 tsp olive oil
* for gluten free, use gf orzo and stock
- Pre-heat the oven to 180˚C, gas mark 6.
- Pat the chickpeas with some kitchen towel to remove any moisture. Lay out on a baking tray and sprinkle with the seasoning. Toss in the olive oil. Bake in the oven for 10-15 minutes until crispy. Set aside.
- Gently sauté the onion, celery and garlic in a large saucepan until soft. Stir in the other ingredients except the pesto.
- Bring to the boil and cook for 8-10 minutes or until the pasta is cooked through.
- Taste for seasoning, adding more salt and/or pepper as required.
- Serve in warmed bowls with a swirl of pesto, a glug of olive oil and a few crispy chickpeas.
- Enjoy with chunks of crusty seeded sourdough!