Halal Chickpea and Lemon Orzo Soup

• 1 cup orzo pasta
• 2 (15 oz) cans chickpeas, drained
• 1 onion, diced; 3 garlic cloves, minced
• 2 carrots, diced; 2 celery stalks, diced
• 6 cups vegetable broth
• Zest and juice of 2 lemons
• 2 cups baby spinach
• Olive oil, salt, pepper, fresh dill or parsley

1. 1Sauté onion, carrot, and celery in olive oil until softened. Add garlic and cook 1 minute.
2. 2Pour in broth, bring to simmer. Add orzo and chickpeas; cook 8-10 minutes until orzo is tender.
3. 3Stir in lemon zest, juice, and spinach until wilted. Season well and garnish with herbs.

Nutrition values are estimates.