1-First Steps: Getting Ready Begin with mise en place to set yourself up for success rinse and drain 2 (15-ounce) cans chickpeas or measure 3 cups cooked ones. Zest and juice 1 lemon, keeping them separate for easy use. Chop 1 small white onion, 2 medium carrots, and mince 3 garlic cloves, then measure out 1 cup orzo and 6 cups vegetable stock. This prep takes about 5 to 10 minutes and makes the whole recipe feel less rushed.

2-Sautéing the Aromatics: Heat 2 tablespoons olive oil in a large stockpot over medium-high heat and sauté the diced onion for a few minutes until it softens. Add the diced carrots and minced garlic, cooking until they’re tender, which takes another 5 to 7 minutes. This step builds a savory base that enhances the overall flavor of your lemony orzo chickpea soup.

3-Adding Stock and Simmering: Stir in 6 cups vegetable stock and the chickpeas, then bring everything to a simmer. Once it’s bubbling gently, add 1 cup orzo and cook for 8 to 10 minutes, stirring occasionally, until the orzo is al dente. This creates a hearty texture that’s key to a great orzo soup.

4-Incorporating Eggs and Finishing Touches: In a bowl, whisk 2 large eggs with 1/4 cup lemon juice, then temper it by slowly adding 1 cup of hot soup broth while whisking to prevent scrambling. Remove the pot from heat and stir in the egg mixture to make it creamy. Return to low heat, add 2 cups baby spinach and 1/4 cup chopped herbs, and let the spinach wilt for a couple of minutes. Season with sea salt and black pepper, and you’re ready to serve. The total time is about 45 minutes, making this chickpea soup ideal for busy evenings.