Description
This hearty dish combines orzo pasta with protein-rich chickpeas and a variety of fresh vegetables.
Ingredients
Scale
- 1 cup orzo pasta
- 1 can (15 oz) low-sodium chickpeas, rinsed and drained
- 2 tbsp fresh lemon juice
- 4 cups low-sodium vegetable broth
- 1 cup diced carrots
- 1 cup diced celery
- 2 cups fresh spinach or kale
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 1 tsp dried thyme
- 1 tsp dried oregano
- to taste Salt and pepper
Instructions
- In a large pot over medium heat, drizzle olive oil and sauté chopped onion and minced garlic until fragrant.
- Add diced carrots and celery with dried thyme and oregano; cook until softened.
- Pour in vegetable broth and chickpeas; bring to a gentle boil.
- Stir in orzo pasta; reduce heat to simmer for about 10 minutes until orzo is al dente.
- Mix in fresh lemon juice and zest; add spinach or kale during the last minute of cooking.
- Season with salt and pepper, ladle into bowls, garnish with fresh herbs if desired, and enjoy!
Notes
- This dish can be made vegetarian by ensuring all broth used is vegetarian.
- Add additional vegetables based on preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 4g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg