Creamy Garlicky Chickpea Butter Chunks with Orzo
Ingredients
- 2 (15 oz) cans (878 g) of Garbanzo Beans
- 6 cloves of Garlic, minced
- 2 (30 g) Tbsp Vegan Butter
- 1 (15 ml) Tbsp Avocado Oil
- 1 cup (226.8 g) uncooked Orzo
- 2 1/2 cups (75 g) Baby Spinach
- 1 cup (237 ml) White Wine (something you enjoy drinking) or sub more broth
- 2 cups (474 ml) Vegetable or No Chicken Broth
- 1/2 -1 cup (118 -237 ml) Plant Milk (add the additional 1/2 cup for more sauce)
- 1 Tbsp (15 g) Thyme
- 1 tsp (5 g) Sage
- Salt & Pepper to taste
- Optional: 2 Tbsp (30 g) Cashew Cream
Preparation
In a large skillet, melt the vegan butter and heat the avocado oil over medium heat.
Add the minced garlic and sauté for a minute until fragrant.
Stir in the uncooked orzo and let it toast for about 2 minutes until it turns slightly golden.
Pour in the white wine and let it simmer until it's mostly absorbed by the orzo.
Gradually add the vegetable or no chicken broth, about 1/2 cup at a time, stirring occasionally and allowing the liquid to be absorbed before adding more.
Once the orzo is almost tender, stir in the garbanzo beans and baby spinach.
Season with thyme, sage, salt, and pepper. If you're using cashew cream, add it at this point.
Gradually pour in the plant milk, starting with 1/2 cup, and adjust the amount based on how creamy you want the dish to be.
Continue stirring and cooking until the orzo is fully cooked and creamy, and the spinach has wilted.
Taste and adjust seasoning if necessary.
Serve the creamy garlicky chickpea butter chunks over orzo in individual plates.
