Creamy Lemon Orzo
A delicious one-pot orzo dish served with roasted spiced chickpeas.
Ingredients
Roasted chickpeas
- 1 can chickpeas drained and rinsed
- 1 tbsp olive oil
- 1 tbsp paprika
- salt and pepper to taste
Creamy orzo dish
- 2 tbsp olive oil
- 1 red onion minced
- 1 tbsp Italian seasoning
- 3 cloves garlic minced
- 10 spears asparagus sliced
- ¼ cup white wine
- 1.5 Cups orzo dry
- 2 cups vegetable broth
- 1 lemon juiced
- ½ cup coconut milk
- 1 cup fresh spinach chopped
Instructions
- Preheat the oven to 400F and prepare a baking sheet.
- Add the chickpeas to the sheet pan, along with the olive oil, paprika, salt & pepper. Toss, and bake for 20 minutes, until crispy.
- In the meantime, in a pan over medium heat, add the olive oil, garlic, onion and asparagus spears. Saute until the asparagus is bright green and the onions are translucent.
- Add the white one to deglaze the pan, followed by the orzo. Saute for 1 to 2 minutes to “toast” the orzo. Now add the vegetable broth. Bring to a boil, and then lower heat and simmer for an additional 5 minutes.
- Add the coconut milk, spinach and lemon juice. Stir until combined and simmer for an additional two minutes.
- Top the dish with roasted chickpeas and enjoy. Alternatively, mix half of the chickpeas in, and save the rest for the topping.
Nutrition
Calories: 492.1kcal | Carbohydrates: 66.6g | Protein: 14.4g | Fat: 19.8g | Saturated Fat: 7.2g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 8.5g | Sodium: 795.8mg | Potassium: 468.7mg | Fiber: 8.7g | Sugar: 4.6g | Vitamin A: 386.9IU | Vitamin C: 20.7mg | Calcium: 95.7mg | Iron: 4mg