Ingredients
6 cups vegetable broth
2 cups water
6 garlic cloves, thinly sliced
1/2 onion, chopped
1 1/2 cups cooked chickpeas, drained
1 teaspoon finely chopped parsley, optional
Salt and pepper, to taste
6 ounces orzo or other small soup pasta
2 lemons, cut into wedges

Directions
Combine the broth, water, garlic and onion in a saucepan. Bring to a boil, then simmer over medium heat for about 10 minutes, or until the onion softens.

Add the chickpeas and continue to cook for 15 minutes or so, until the chickpeas are very soft and tender, the soup well-flavored, the garlic and onions soft. Season with salt and pepper. Stir in the parsley.

Meanwhile, cook the orzo or other pasta in rapidly boiling salted water until tender; drain.

Serve the soup in bowls, ladled over the orzo, each bowl with a wedge or two of lemon to squirt in, then leave to impart its lemony flavor from the rind.

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