PREP TIME12 minutes
COOK TIME24 minutes
TOTAL TIME36 minutes
2 tablespoons olive oil
1 medium onion, diced
1 medium carrot, diced
2 celery stalks, diced
3 garlic cloves, crushed
½ tablespoon oregano
1 teaspoon fresh thyme, finely chopped
1 x 400 g (14 oz) can chickpeas, drained
1 litre (4 cups) vegetable stock
125 g (4.5 oz) orzo
Juice of 1 large lemon
2 tablespoons tahini
125 g (4.5 oz) baby spinach
½ bunch fresh dill, chopped
Salt and pepper to taste
Heat the olive oil in a large pot or Dutch oven and saute the onion, carrot and celery for 8-10 minutes over medium heat.
Mix the tahini and lemon juice with two tablespoons of vegetable stock and set aside.
Add the garlic, oregano, and fresh thyme to the pot and cook for another minute.
Stir in the chickpeas, vegetable stock and bring to a boil. Add the orzo, lower the heat and simmer for 10 minutes or until the orzo is al dente.
Stir in the tahini mix, baby spinach and dill and simmer for another 2-3 minutes. Season to taste and serve on its own or with some crusty bread.