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Export 14 ingredients for grocery delivery
Step 1
Heat the olive oil in a large pot or Dutch oven and saute the onion, carrot and celery for 8-10 minutes over medium heat.
Step 2
Mix the tahini and lemon juice with two tablespoons of vegetable stock and set aside.
Step 3
Add the garlic, oregano, and fresh thyme to the pot and cook for another minute.
Step 4
Stir in the chickpeas, vegetable stock and bring to a boil. Add the orzo, lower the heat and simmer for 10 minutes or until the orzo is al dente.
Step 5
Stir in the tahini mix, baby spinach and dill and simmer for another 2-3 minutes. Season to taste and serve on its own or with some crusty bread.
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