One Skillet Toasted Garlic and Chickpea Orzo
Ingredients
- 1–2 tbsp extra virgin olive oil, divided
- 1, 15 oz can chickpeas, rinsed and drained
- 1/4 tsp fennel seeds
- 1 tsp adobo seasoning, divided
- 1/2 medium yellow onion, diced
- 1/2 cup mushrooms, sliced (optional)
- 5 cloves of garlic, thinly sliced
- 1/4 cup marinated artichoke hearts, roughly chopped
- 1 red pepper, sliced into strips
- 1 1/2 cups dry orzo
- 2 tsp smoked paprika
- 1 tsp dry basil
- 1 tsp dry oregano
- 1/4 tsp salt
- 5 sprigs of thyme or 1/2 tsp dry thyme
- 3 cups vegetable broth
- Spinach, optional
Preparation
Add half your oil to a large skillet over medium heat and add in your chickpeas, fennel seeds and half teaspoon of adobo seasoning, then stir occasionally until they are golden and set aside.
To the same pan add in your onions and mushrooms along with a pinch of salt and sauté until softened.
Add in the remaining oil and add in your garlic and artichoke hearts, sautéing for a minute to become fragrant.
Stir in your peppers and cook for another minute, then add in your orzo and all remaining seasonings, toss to coat and sauté for 2-3 minutes.
Pour in your vegetable broth and allow the mixture to come to a rapid simmer, then cook the orzo for 15 minutes uncovered until it is al dente.
Once the orzo has absorbed most of the liquid, add in a few handfuls of spinach if desired, allow it to wilt, then remove from heat and adjust seasonings to taste.
Top with the sautéed chickpeas.
