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 the olive oil to a large skillet over medium heat, then add chickpeas, fennel seeds, and half the adobo seasoning; stir occasionally until golden and set aside.
To the same pan, add onions and mushrooms with a pinch of salt and sauté until softened.
Add the remaining oil, garlic, and artichoke hearts, and sauté for a minute until fragrant.
Stir in the red peppers and cook for another minute, then add orzo and all remaining seasonings; toss to coat and sauté for 2-3 minutes.
Pour in vegetable broth and bring to a rapid simmer; cook uncovered for 15 minutes until orzo is al dente.
If desired, add spinach and allow it to wilt, then remove from heat, adjust seasonings to taste, and top with the reserved chickpeas.
