Lemon Chickpea Orzo Soup

2 tablespoons olive oil

1 teaspoon Calabrian chili paste (optional, for spice)

1 small white or yellow onion diced

1 medium carrot diced

2 stalks celery diced

2 to 4 cloves garlic minced

1 (15 oz) can chickpeas drained and rinsed

½ cup orzo

4 cups vegetable broth

1 teaspoon dried oregano

1 bay leaf

2 tablespoons fresh dill or parsley finely chopped

¼ cup lemon juice from about 2 medium lemons

1 cup baby kale or spinach or about one large handful

subheading: Optional, to thicken:

¼ cup tahini

¼ cup cold water

Directions at sarahsvegankitchen.com

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