Heat the olive oil over medium heat. Add the onion, carrots, celery and garlic. Cook for 5 minutes until vegetables are soft. Add the thyme and pinch of pepper; stir together. Add the vegetable ...

Once boiling, add chickpeas, orzo, salt, pepper and oregano. Simmer soup over medium-high heat, uncovered, for 10 minutes, or until the orzo is al dente. Reduce heat to low, and remove 3/4 cup hot ...

¼ cup orzo. salt and freshly ground black pepper. 2 tablespoons grated Parmesan cheese. 2 tablespoons chopped parsley (optional) Heat oil in a large saucepan over medium-high heat.

To make the chickpeas if not using canned: Put the chickpeas in a bowl and add enough cold water to cover by 2 inches. Soak at least 6 hours or overnight. Drain the chickpeas and put in a pot.

Chickpeas and orzo make this a hearty soup and a meal in itself. It’s an ancient Roman dish. Complete the meal with warm Cauliflower Salad, another Italian dish, which is from Campania, an area ...

Justin Chapple's orzo and chickpeas with turmeric-ginger broth is an easy, comforting soup-and it only takes 20 minutes to make.

1. In a soup pot over medium heat, heat the olive oil. Add the onion and garlic and cook, stirring often, for 5 minutes, or until soft but not brown. 2. Add the chicken stock and water. Turn the ...

1. In a soup pot over medium heat, heat the olive oil. Add the leek, celery, carrot, garlic, salt, black pepper, and red pepper. Cook, stirring occasionally, for 8 minutes, or until the vegetables ...

Add the chickpeas, chicken broth, water and acini pepe. Bring to a slow boil and cook 10 minutes, uncovered, stirring occasionally. Add the remaining 1 teaspoon olive oil and salt and pepper to taste.

Chickpeas and orzo make this a hearty soup and a meal in itself. It’s an ancient Roman dish. Complete the meal with warm cauliflower salad, another Italian dish, which is from Campania, an area ...