Lemon Garlic and Herb Chickpea Soup


Prep time: 20 minutes
Total time: 45 minutes


  • 2 tablespoons extra-virgin olive oil
  • 1 ½  cups finely chopped yellow onion
  • ½ cup diced red bell pepper
  • ½ cup finely chopped celery
  • ¼  cup fresh lemon juice, plus zest from 1 lemon
  • 4-6 garlic cloves, minced
  • 2 quarts (8 cups) low-sodium chicken broth (substitute vegetable broth if making a vegetarian version)
  • 2- 15 -ounce cans “no salt added” chickpeas, rinsed and drained
  • ½ cup dry orzo pasta 
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 3 handfuls chopped or shredded kale (or substitute fresh spinach)
  • 2 tablespoons finely chopped fresh dill


  1. Heat oil in a large stock pot over medium heat. Add onion, carrots, bell pepper, and celery. Cook for 10 minutes, stirring occasionally, until softened. Add garlic; Cook 2- more minute, until aromatic.
  2. Add broth and increase heat to bring mixture to a boil. Once boiling, add chickpeas, orzo, salt, pepper and oregano. Simmer soup over medium-high heat, uncovered, for 10 minutes, or until the orzo is al dente. Reduce heat to low, and stir in lemon juice and lemon zest.
  3. Add shredded kale and continue to cook over low heat for 10 minutes, or until the greens are wilted. Remove from heat.
  4. Stir in fresh dill and adjust seasonings as needed. Serve soup in bowls and garnish with a little fresh dill, and course-ground or fresh cracked black pepper. 
  5. Enjoy!

I’m Brandy, and I am passionate about helping people improve their relationship with food and address their health concerns.