Turmeric Soup with Chickpeas, Orzo & Spinach

This is a one-pot soup made with chickpeas, orzo, spinach, turmeric, cumin, garlic, and fresh lemon. The original recipe makes about 6 servings and takes around 40 minutes total.

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp ground turmeric
• 1 tsp ground cumin
• 2 cans (15 oz each) chickpeas, drained and rinsed
• Salt, to taste
• Black pepper, to taste
• 4 cups chicken or vegetable broth
• ½ cup whole-wheat or regular orzo
• 5 oz baby spinach (about 4 packed cups)
• ¼ cup fresh cilantro and/or parsley, chopped
• 2 tbsp fresh lemon juice
• Extra olive oil, for serving
• Red pepper flakes or Aleppo pepper, optional
• Lemon wedges, optional
• Greek yogurt, optional

Instructions

1. Sauté the onion: Heat olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes, until soft and lightly browned.
2. Add spices and chickpeas: Add garlic, turmeric, cumin, chickpeas, salt, and black pepper. Cook for about 5 minutes, stirring frequently, until fragrant and the chickpeas begin to crisp slightly.
3. Mash some chickpeas: Use a potato masher or fork to mash some of the chickpeas while leaving plenty whole. This helps naturally thicken the soup.
4. Add broth: Pour in a little broth first and scrape up any browned bits from the bottom of the pot. Add the remaining broth and bring to a boil.
5. Cook the orzo: Stir in the orzo. Reduce the heat to low, cover, and simmer for about 15 minutes, or until the orzo is tender.
6. Add spinach and herbs: Stir in the spinach and chopped cilantro and/or parsley. Cook until the spinach wilts, about 1–2 minutes.
7. Finish with lemon: Turn off the heat and stir in the fresh lemon juice. Taste and adjust the salt and pepper.
8. Serve: Ladle into bowls and drizzle with olive oil. Add red pepper flakes, lemon wedges, or a spoonful of Greek yogurt if desired.

💡 Optional Variation

For a creamier version, replace 1 cup of the broth with 1 cup full-fat coconut milk. For a gluten-free version, use rice or quinoa instead of orzo.