Golden Turmeric Chickpea Soup (Print Version)
# Ingredients:
→ Base Ingredients
01 -
2 tablespoons extra-virgin olive oil
02 -
1 medium onion, diced
03 -
2 cloves garlic, minced
04 -
2 15-oz cans chickpeas, drained and rinsed (or 3 cups cooked chickpeas)
05 -
4 cups broth (chicken or vegetable)
06 -
1/2 cup whole wheat orzo (or alternative small pasta/grain)
07 -
5 oz baby spinach (about 4 packed cups)
→ Seasonings and Herbs
08 -
1 tablespoon turmeric
09 -
1 teaspoon cumin
10 -
1/4 cup fresh cilantro and/or parsley, chopped
11 -
2 tablespoons fresh lemon juice (about 1 lemon)
12 -
Kosher salt and black pepper to taste
→ Optional Toppings
13 -
Extra olive oil for drizzling
14 -
Red pepper flakes
15 -
Lemon wedges
16 -
Greek yogurt
# Instructions:
01 -
Start by heating your olive oil in a large pot over medium heat. Add the diced onion and cook until it's softened and getting some nice color, about 5 minutes.
02 -
Toss in your minced garlic, turmeric, cumin, and chickpeas, plus a good pinch of salt and pepper. Keep cooking and stirring for about 5 minutes until everything's fragrant and the chickpeas start getting a bit crispy.
03 -
Here's a fun trick - use a potato masher or fork to crush some of those chickpeas right in the pot. This helps thicken the soup naturally, but leave some whole for a nice texture contrast.
04 -
Pour in your broth (start with just a splash to scrape up any tasty bits stuck to the bottom). Once it's boiling, add the orzo, cover, and let it simmer on low for about 15 minutes until the pasta is tender.
05 -
Stir in your spinach and fresh herbs, letting them wilt into the hot soup. Finally, brighten everything up with fresh lemon juice and adjust the seasoning to taste.
# Notes:
01 -
This sunny, golden soup showcases turmeric's bold flavor while delivering a nourishing blend of chickpeas, whole grains, and fresh greens.
02 -
Make it your own by swapping the orzo for any small pasta or grain - try rice for a gluten-free version, or add coconut milk for extra creaminess!