Lemony Spiced Orzo and Chickpeas
- Yield 3
- Prep 10 minutes
- Cook 20 minutes
- Total 30 minutes
Lemony Spiced Orzo and Chickpeas is a beans recipe on Avoteb. The yield on the card is 3. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 3 servings
- 1 tablespoon olive oil
- 1 small white onion, diced
- 4 cloves garlic, minced
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon crushed red pepper flakes
- 3 1/2 cups vegetable broth
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 cup uncooked orzo pasta
- 1 small lemon, zested and juiced
- 2 large handfuls fresh baby spinach
- fine sea salt and freshly-ground black pepper
- chopped fresh cilantro, for topping
Method
Sauté the aromatics. Warm oil in a large non-stick sauté pan over medium-a hot burner. Tip in the onion and sauté for 5 minutes, stirring occasionally, until softened. Tip in the garlic, cumin, turmeric, red pepper flakes, stirring frequently.
Let it bubble gently. Tip in vegetable broth, chickpeas, orzo, sea salt and lemon zest and stir to combine. Continue to cook until the mixture reaches a let it bubble gently, stirring occasionally. Lower heat to medium-low, or whatever temperature is needed to maintain a low let it bubble gently. Continue cooking, stirring fairly frequently so that the orzo does not stick to the bottom of the pan, until the orzo is al dente. If the orzo needs more liquid to cook, just add in ¼ cup of extra broth anytime needed.
Salt Once the orzo is al dente, remove the pan from the heat and mix in the spinach and lemon juice until the spinach has wilted. Taste and season with salt and pepper as needed.
Plate Plate the orzo mixture warm, topped with a sprinkling of chopped fresh cilantro, and enjoy!
