Creamy Lemon Spinach Orzo with Chickpeas

• 8 oz orzo pasta
• 1 cup chickpeas, cooked and drained
• 2 cups fresh spinach, roughly chopped
• 1 ½ cups vegetable broth
• 1 cup unsweetened almond milk
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 2 cloves garlic, minced
• 2 tbsp olive oil
• ¼ cup grated Parmesan cheese (optional)
• Salt to taste
• Pepper to taste
• ¼ tsp red pepper flakes (optional)

Steps

1. 1 Cook orzo in salted boiling water according to package instructions; drain and set aside.
2. 2 In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant.
3. 3 Stir in spinach and cook until wilted.
4. 4 Add vegetable broth, almond milk, lemon juice, and zest to the skillet. Bring to a gentle simmer.
5. 5 Mix in the drained orzo and chickpeas, stirring to coat with the sauce.
6. 6 Simmer until the sauce thickens slightly, about 5 minutes.
7. 7 Remove from heat and stir in Parmesan cheese if using.
8. 8 Season with salt, pepper, and red pepper flakes to taste.

Equipment

• Large skillet
• Pot for boiling pasta

Variations

• Add roasted vegetables for a heartier dish.
• Substitute feta for Parmesan for a tangier flavor.

Substitutions

• Substitute vegetable broth with chicken broth for a different flavor profile.
• Use another short pasta like farfalle if orzo is unavailable.

Pairings

• A crisp white wine like Sauvignon Blanc
• Warm crusty bread

Nutrition

Tips

• For extra creaminess, blend a portion of the sauce before adding it back to the orzo.
• Use canned chickpeas for convenience; just rinse them thoroughly.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth to maintain creaminess.

Freezing: Freezes well for up to 2 months. Thaw in the refrigerator overnight and reheat gently on the stovetop with a splash of broth or water.

Serving Suggestions

• Pair with a simple green salad for a light meal.
• Add grilled chicken for extra protein.

FAQ