Chickpea and Orzo Soup

READY IN: 50mins
Recipe by Lorrie in Montreal

Delicious on a wintry day!

Top Review by Planner

Would have been perfect, but it was a little greasy with all that olive oil. Next time I'll only use a tablespoon or 2. I used homemade stock, fresh tomatoes and 1/2 of the rosemary in dried form. Added a pinch of oregano, a bay leaf and some red pepper flakes for added spice. I didn't have any orzo so I threw in 1/2 lb of small shell instead. Creamy and wonderful on a cold night.

Ingredients Nutrition


  1. In a large saucepan, sauté the garlic, onion and rosemary in oil until the onion is soft, about 5 minutes.
  2. Add tomatoes and chickpeas. Cook for 15 minutes.
  3. Add beef stock, orzo and salt and pepper. Heat thoroughly and let simmer for twenty minutes before serving, or put in a slow cooker on low for the day.
  4. Serve the soup with bowls of chopped parsley and parmesan cheese.

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