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
- 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
Optional
- 1/2 cup mushrooms, sliced
- Spinach
Preparation
Add half your oil to a large skillet over medium heat and add in your chickpeas, fennel seeds and half a teaspoon of adobo seasoning.
Stir your chickpeas occasionally until they are golden and then 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.
Allow the orzo to cook for 15 minutes uncovered until the orzo is al dente.
Once the orzo has absorbed most of the liquid, you can add in a few handfuls of spinach if desired.
Allow the spinach to wilt then remove from heat and adjust seasonings to taste.
