3 carrots
3 stalks celery
1 tablespoon minced garlic
7 cups vegetable broth
1 can chickpeas
1/2 teaspoon thyme
a few grinds of pepper
pinch of nutmeg
large pinch rosemary
1 bay leaf
1 cup orzo
2 tablespoons lemon juice
Chop vegetables. Sauté the vegetables in a little water. Add broth and herbs/spices, and bring to a boil. Simmer 15–30 minutes. Add water or broth as needed. Add orzo and cook about 10 minutes more. Take off heat and stir in lemon juice.
Serves 6–8.
Total time: 45–60 minutes
Original recipe source
