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that should really be used—are cobbled together into easy meals. Those use-it-up dinners are fine for a night on the couch, but they’re not the sort of thing I'd usually serve to friends.
Roden’s version of the soup is creamy and silky, grounded with a pinch of saffron and refreshing from a touch of dried mint. The chickpeas, left whole, add meaty texture to every bite.at Amazon Roden notes that the cooked orzo should be stirred in just before serving because leaving it in the soup for too long will make it mushy. With that in mind, if you’re planning on having leftovers, reserve some of the cooked orzo and store it separately from the soup.
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