Dilly Chickpea Noodle Soup
with Lemon Roasted Broccolini and Garlic Toasties
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Chickpeas
(May contain traces of: Gluten, Wheat)
1 unit(s)
Ciabatta Roll
(Contains: Wheat, Barley May contain traces of: Sesame, Soy, Walnuts, Oats, Rye, Triticale)
170 g
Orzo
(Contains: Wheat)
170 g
Broccolini
113 g
Mirepoix
56 g
Baby Spinach
1 unit(s)
Lemon
7 g
Dill
7.5 g
Vegetable Stock Powder
(Contains: Soy, Sulphites May contain traces of: Wheat, Sesame, Milk, Mustard, Tree nuts, Peanuts)
1 tbsp
Garlic Spread
(Contains: Soy May contain traces of: Milk, Sulphites)
7 g
Zesty Garlic Blend
(Contains: Sulphites May contain traces of: Wheat, Sesame, Soy, Milk, Mustard, Tree nuts, Peanuts)
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Heat a large pot (same for 4 servings) over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, orzo and mirepoix.
- Season with Zesty Garlic Spice Blend, salt and pepper.
- Cook for 2-3 min, stirring often until orzo is toasted and veggies begin to soften.
- Add chickpeas along with liquid, stock powder and 3 cups (5 cups) water. Season with salt and pepper.
- Bring to a boil over high.
- Reduce heat to medium-low. Cover and cook for 12-15 min stirring occasionally until orzo and veggies are tender.
- Meanwhile, zest, then juice lemon.
- Roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors!)
- Trim ends off broccolini, then cut any larger stalks in half lengthwise, leaving thinner stalks whole.
- Cut broccolini into 1-inch pieces.
- Meanwhile, to an unlined baking sheet, add broccolini, lemon zest, 1 tbsp (2 tbsp) water and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Toss to coat.
- Wrap tightly with foil. Roast in the bottom of the oven for 8-12 min until bright green and tender-crisp.
- While broccolini roasts, roughly chop dill.
- Halve buns.
- Spread half the garlic spread on cut sides (use all for 4 servings), then arrange cut-side up on an unlined baking sheet. Toast in the top of the oven for 5-6 min, until golden. (TIP: Keep an eye on buns so they don't burn!)
- Add spinach and lemon juice to soup. (Note: If you like a brothier soup, add more water 1/4 cup at a time). Season with salt and pepper. Cook for 1 minute, stirring often until spinach wilts.
- Divide soup between bowls.
- Sprinkle dill over top.
- Top with broccolini.
- Serve garlic toasties alongside.
