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 (I used @eatloisa)
- 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 of the olive oil to a large skillet over medium heat. Add the chickpeas, fennel seeds, and 1/2 tsp of adobo seasoning. Stir occasionally until the chickpeas are golden, then set them aside.
In the same pan, add the onions and mushrooms with a pinch of salt. Sauté until softened.
Add the remaining olive oil, garlic, and artichoke hearts to the pan. Sauté for a minute until fragrant.
Stir in the peppers and cook for another minute. Then add the orzo and all the remaining seasonings. Toss to coat and sauté for 2-3 minutes.
Pour in the vegetable broth and bring the mixture to a rapid simmer. Let the orzo cook uncovered for 15 minutes or until al dente.
Once most of the liquid has been absorbed, you can add a few handfuls of spinach if desired. Allow the spinach to wilt, then remove from heat and adjust seasonings to taste. Top the orzo with the sautéed chickpeas and serve.