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Creamy One-Pot Orzo with Chickpeas

Name: 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

Budget CookingVeganVegetarianComfort FoodMain DishesPastaSoups, Stew, and ChiliEasy MealsOne-PotFamily favouritesHealthyHealthy lunchesHeart-HealthyDairy-freeKosherHalalBoiledRice

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Mary Louis Seid

22 recipes

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.

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