Chickpea and orzo soup
Ready in 30 minutes.
- In a pot, heat oil and cook onion and garlic until translucent in colour.
- Add stock, chickpeas, corn, carrot, mixed herbs, salt and pepper, 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.
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.