✤1/2 tbsp olive oil
✤1/2 onion, diced (~181g)
✤3 carrots, peeled & diced (~229g)
✤3 cloves garlic, minced
✤7 cups vegetable broth
✤1 cup (~183g) orzo
✤2- 15oz cans chickpeas, drained & rinsed
✤1/3 cup (~80g) tahini
✤1/3 cup fresh lemon juice
✤Large handful fresh baby kale or spinach
✤ fresh dill, chopped, to taste
✤ salt & pepper, to taste
❖In a large stockpot, heat the oil over medium heat. Add the onion & carrot and sauté about 5-7 min. Add the garlic and sauté 1 more min.
❖Add the broth, bring to a boil, then add the orzo & chickpeas. Reduce heat to med-low and cook at a gentle boil for 8-10 min, until orzo is tender.
❖Remove from heat, add tahini & lemon juice and stir well. Add the kale/spinach, stirring to wilt. Add the dill, salt & pepper, to taste.
