One Pot Creamy Rosemary Orzo with Chickpeas and Buttery Croutons
Ingredients
- 2 cloves garlic, minced
- 1 tbsp vegan butter or olive oil
- 200g orzo
- 200g chickpeas
- 6 tbsp full fat coconut milk
- 1 tbsp nutritional yeast
- 500ml veggie stock
- 1/2 tbsp fresh rosemary, chopped
- salt and pepper, to taste
Buttery croutons
- 2 tbsp salted vegan butter
- 1 sprig rosemary
- 2 slices sourdough, torn into bite sized pieces
- a pinch of salt
Preparation
In a pan, heat vegan butter over medium heat.
Add garlic and cook until fragrant.
Add all remaining ingredients and simmer until orzo is cooked and liquid has been mostly absorbed. The mixture should be smooth and creamy.
Buttery croutons
In a cast iron skillet, melt vegan butter and infuse with rosemary sprig.
Toss in bread and cook until both sides are golden.
Tips
If liquid absorbs before orzo is cooked, add a little more veggie stock and simmer longer.
Serve orzo with buttery croutons and vegan parmesan.
