Chickpeas combined with orzo (rice shaped pasta), other pasta or rice is quite common in Italy, Spain and Greece. The dishes are usually simply cooked, perhaps with one herb or spice addition. Garlic, saffron, rosemary and hot peppers are quite common choices.
Today we have a soup with chickpeas and orzo, flavoured with rosemary. It is a simple, rustic and delicate soup, meditative to eat and quiet in its flavour profile. But bang full of nutrition and so very enjoyable. It can be a meal in itself, perhaps with a green salad and crusty bread to follow.
Similar recipes include Potato and Chickpea Soup with Greens and Tahini, Spinach and Toasted Orzo, Orzo and Eggplant Bake, 10 Min Broth and Bits Soup, Chickpea and Parsley Soup with Turmeric, Chickpea and Carrot Salad, Falafel, and Rice and Orzo.
Chickpea and Orzo Pasta Soup
500g chickpeas, soaked for at least 2 hours, or overnight
2 Tblspns olive oil
1 Tblspn fresh rosemary leaves
sea salt and freshly ground black pepper
Drain the soaking chickpeas and place in a saucepan with plenty of water and the olive oil. Bring to the boil and simmer for 1 hour or more until the chickpeas are tender.
Add the orzo and rosemary, and cook for another 15 minutes until the orzo is al dente.
Season to taste, and add more water if the soup is too thick. Serve.