Chickpea Tomato Orzo Soup

Ingredients

• 2 Tablespoon Olive oil - 2 (tablespoons)
• 3 Count Carrots, diced - 3 (medium), diced
• 4 Count Garlic cloves, minced - 4 (cloves), minced
• 1 Teaspoon Smoked paprika - 1 (teaspoon)
• 1 Teaspoon Dried oregano - 1 (teaspoon)
• 0.5 Teaspoon Ground black pepper - 1/2 (teaspoon)
• 4 Cup Vegetable broth - 4 (cups)
• 1 Can Crushed tomatoes - 1 (28-ounce can)
• 2 Can Canned chickpeas, rinsed and drained - 2 (15-ounce cans), rinsed and drained
• 0.75 Cup Orzo pasta - 3/4 (cup)
• 1 Can Canned full-fat coconut milk - 1 (13.5-ounce can)
• 5 Ounce Baby spinach - 5 (ounces)

Instructions

1. Prepare the vegetables and chickpeas

   1. *Dice the carrots*, *mince the garlic*, and *rinse and drain the chickpeas* before heating the pot.

2. Soften the carrots

   2. Warm the olive oil in a large soup pot over medium heat. Add the carrots and cook for *5 minutes*, stirring often, until they begin to *soften at the edges*.

3. Toast the aromatics and spices

   3. Add the garlic, smoked paprika, dried oregano, and black pepper. Cook for *30 seconds*, stirring constantly, until the spices are *fragrant and lightly toasted*.

4. Build and simmer the broth

   4. Stir in the vegetable broth, crushed tomatoes, and chickpeas. Bring to a *steady simmer*, then cook uncovered for *10 minutes* to blend the flavors.

5. Cook the orzo

   5. Stir in the orzo pasta and cook for *8 to 10 minutes*, stirring often, until the orzo is *tender but not mushy*.

6. Add the coconut milk

   6. Reduce the heat to low and stir in the coconut milk. Simmer gently for *3 minutes*, keeping the soup *creamy and smooth* without boiling hard.

7. Wilt the spinach

   7. Add the baby spinach and stir for *1 to 2 minutes*, until the spinach is *wilted and bright green*.

8. Rest before serving

   8. Remove from the heat and let the soup rest for *5 minutes* so the broth *thickens slightly* before serving.