Ingredients

For the Broth Bowl (Serves 4)

  • 1 cup orzo pasta
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon red chili flakes (adjust to taste)
  • 1 medium carrot, sliced into thin rounds
  • 1 medium zucchini, diced
  • 1 red bell pepper, diced
  • 6 cups vegetable broth (low-sodium preferred)
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • Zest of 1 lemon
  • Juice of 2 lemons (about 1/4 cup)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground turmeric
  • Salt and black pepper, to taste
  • 2 cups baby spinach or kale, roughly chopped
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh dill, chopped (optional)
  • 1 tablespoon harissa paste (optional, for extra spice)

For Garnish

  • Lemon wedges
  • Extra virgin olive oil, for drizzling
  • Crushed red pepper flakes (optional)
  • Fresh herbs (parsley or dill)

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Measuring cups and spoons
  • Knife and cutting board
  • Zester or grater

Instructions

  1. Prepare Ingredients: Chop onion, carrot, zucchini, bell pepper, and herbs. Mince garlic. Zest and juice lemons. Drain and rinse chickpeas.
  2. Cook Orzo: Bring a pot of salted water to a boil. Add orzo and cook until al dente, about 7-8 minutes (or per package instructions). Drain and set aside.
  3. Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add onion and cook until translucent, about 3-4 minutes. Add garlic and red chili flakes, cooking for 1 minute until fragrant.
  4. Add Vegetables: Stir in carrot, zucchini, and bell pepper. Cook for 5-6 minutes, stirring occasionally, until vegetables begin to soften.
  5. Build Broth: Pour in vegetable broth. Add chickpeas, lemon zest, lemon juice, cumin, smoked paprika, turmeric, and harissa paste (if using). Stir well. Bring to a simmer and cook for 10 minutes to meld flavors.
  6. Combine Orzo and Greens: Add cooked orzo and baby spinach (or kale) to the pot. Stir until greens wilt, about 1-2 minutes. Season with salt and black pepper to taste.
  7. Final Touches: Stir in fresh parsley and dill (if using). Taste and adjust seasoning, adding more lemon juice or chili flakes for extra zing or heat.
  8. Serve: Ladle into bowls. Garnish with a drizzle of olive oil, a sprinkle of red pepper flakes, fresh herbs, and a lemon wedge on the side.

Tips

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth or water if needed.
  • Customizations: Swap chickpeas for white beans or add shredded chicken for a non-vegetarian version. Adjust spice level by reducing or increasing chili flakes and harissa.
  • Make Ahead: Cook orzo and chop vegetables in advance to save time. Store separately and combine when ready to cook.

Nutritional Information (Per Serving, Approximate)

  • Calories: 280 kcal
  • Protein: 9g
  • Fat: 6g
  • Carbohydrates: 48g
  • Fiber: 8g
  • Sodium: 600mg (varies based on broth)

Enjoy your warm, zesty, and spicy lemon orzo broth bowl!