Creamy One-Pot Orzo with Chickpeas
Ingredients
- 2 tbs olive oil
- 1 large white or yellow onion, diced
- 2 carrots, peeled & diced
- 3 ribs celery, diced
- sea salt, fine grain
- 4 cloves garlic, minced
- veg broth/water
- 3 cups cooked chickpeas (2 cans, drained)
- 1 lb whole wheat orzo
- 1 teaspoon dried thyme
- 1 tsp dried oregano
- 1/2 tsp dried dill
- 1/2 tsp black pepper
- 2 tbs nutritional yeast
Preparation
Heat olive oil over medium heat in a large pot. Add onion, carrot, celery, and 1 tsp salt. Sweat vegetables for 8-10 minutes, then add garlic and cook for 2-3 minutes.
Add 4 cups vegetable stock and 3 more cups of liquid (water or more stock). Season with 1 tsp salt. Cover and bring to a boil.
Reduce heat to medium, add orzo, chickpeas, thyme, oregano, dill, and black pepper. Stir frequently to avoid sticking and maintain a high simmer. Cook for 20 minutes, adding more water or stock if needed.
Stir in nutritional yeast and adjust salt and pepper to taste.