Prep Time: 10 minutes
Cooking Time: 30 minutes
Serves: 4 people
- 2 celery stalks
- 3 carrots
- 1 onion
- 3 garlic cloves
- 30 ml olive oil (2 tbsp)
- 875 g canned chickpeas* (rinsed and drained) (31 oz)
- 1.9 l vegetable broth (8 cups) Salt and pepper to taste
- 175 g uncooked orzo (1 cup) 2 lemons (zested and juiced)
- 1 bunch dill or parsley (finely chopped)
Finely chop celery, carrots, onion and garlic.**
Heat up oil in the Tupperware Mastro Cookware 5L/5.3QT Stockpot over medium-high heat. Add chopped veggies and sauté for 5-7 min. or until onions are translucent.
Add chickpeas, vegetable broth, salt and pepper, then bring to a boil.
Once boiling, add orzo and cook for 9 min. then remove from heat. Stir in lemon zest, lemon juice and chopped dill or parsley.
Replace chickpeas with 680 g / 1.5 lb of boneless chicken breast or thighs. Once cooked to 74°C / 165°F, shred chicken, then place back into soup.
Use the SuperSonic Chopper Compact to quickly and easily chop your veggies!