Italian Chickpeas and Orzo
A creamy sauce of garlic and Parmesan smother the chickpeas and orzo with sun-dried tomatoes, spinach, and basil. Wonderfully seasoned with crushed red peppers, Italian seasoning, salt and pepper. Serve as a meal or a side dish.
Yield: 6
Calories: 362kcal
Materials
- 1 Tbsp. olive oil
- 4 cloves garlic, minced
- 1 shallot, minced
- 1/4 tsp. crushed red pepper flakes
- 15 oz. can chickpeas, drained and rinsed
- 3 cups vegetable broth
- 1 cup uncooked orzo pasta
- 1/3 cup sun-dried tomatoes, drained and chopped
- 1 tsp. Italian seasoning
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- 2 large handfuls baby spinach
- 1/3 cup fresh basil leaves, roughly chopped
- salt and black pepper to taste
Instructions
- Pour the olive oil into a large saute pan over medium-high heat. Add the garlic, shallot, and crushed red peppers. Cook for about 3 minutes, stirring often.
- Add the chickpeas, broth, orzo, tomatoes, and Italian seasoning. Bring to a boil, then reduce heat to a simmer. Stir often for about 7 minutes, or just before pasta is al dente.
- Stir in heavy cream and Parmesan cheese. Add spinach and basil, stir and cook for another 2 - 3 minutes, or until spinach is wilted and orzo is al dente. Season with salt and black pepper if needed. Enjoy!
Nutrition
Calories: 362kcal | Carbohydrates: 46g | Protein: 14g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 28mg | Sodium: 627mg | Potassium: 540mg | Fiber: 8g | Sugar: 8g | Vitamin A: 856IU | Vitamin C: 5mg | Calcium: 180mg | Iron: 4mg