INGREDIENTS
2 Tablespoons
olive oil
1 1/2 cups
onion )
1 cup
small-medium carrots )
1 cup
celery stalks )
3
garlic cloves
4 cups
vegetable broth
3 cups
water
1/4 cup
lemon juice
1 tsp
lemon zest
1 cup
orzo
14 1/2 oz
chickpeas
2
bay leaves
1 tsp
thyme
2 sprigs
rosemary
1/2 tsp
salt
1/4 tsp
pepper
1/4 cup
parsley )
1 serving
dutch oven