Orzo Soup with Crispy Garlic Chickpeas

All the goodness, all the flavour. Just dip your spoon into the smoky, tomatoey lusciousness of this orzo soup with crispy garlic chickpeas...

At less than £1 per portion* this is one of my go-to budget dinners. Cheap, filling, sustaining and delicious! 

If you haven't tried orzo before, it's basically pasta in the shape of large grains of rice. Give it a go!

Prep 5 mins | Cook 15 mins | Serves 4

Ingredients 

For the soup:

• 2 tbsp extra virgin olive oil
• 1 onion, peeled and finely sliced
• 1 celery stick, chopped
• 2 garlic cloves, peeled and crushed
• 1 tbsp tomato puree
• 400g can chopped tomatoes
• ½ tsp smoked paprika
• 150g orzo pasta*
• 700ml vegetable stock*
• 2 tbsp pesto
• large glug of olive oil
• salt and lots of freshly ground black pepper

For the crispy chickpeas:

• 400g can chickpeas, drained
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 clove garlic, peeled and crushed
• salt and freshly ground black pepper
• 1 tsp olive oil

* for gluten free, use gf orzo and stock

Method

1. Pre-heat the oven to 180˚C, gas mark 6.
2. Pat the chickpeas with some kitchen towel to remove any moisture. Lay out on a baking tray. Mix together the seasoning, garlic and olive oil in a small bowl and pour onto the chickpeas. Toss with your hands or mix with a spoon, so the chickpeas are well covered. Bake in the oven for 10-15 minutes until crispy. Set aside.
3. Gently sauté the onion, celery and garlic in a large saucepan until soft. Stir in the other ingredients except the pesto. 
4. Bring to the boil and cook for 8-10 minutes or until the pasta is cooked through. 
5. Taste for seasoning, adding more salt and/or pepper as required.
6. Serve in warmed bowls with a swirl of pesto, a glug of olive oil and a few crispy chickpeas. 
7. Enjoy with chunks of crusty seeded sourdough!

Photo credit @Steve Sayers

* I calculate my budgets excluding kitchen cupboard staples such as basic seasoning, oil etc.