Step 1

First, heat the olive oil over medium heat. Then, add the onion, carrots, celery and garlic. Cook for 10-12 minutes until vegetables are soft, stirring often.

Step 2

Next, add the thyme and pinch of black pepper; stir together.

Step 3

Then, add the vegetable broth and water and bring to a boil.

Step 4

Add the chickpeas, rosemary, orzo and bay leaf. Reduce heat to a low simmer and cook for 10 minutes until orzo is cooked through.

Step 5

Finally, reduce heat to low and stir in lemon juice.