Creamy Tuscan Chickpeas & Orzo
This Creamy Tuscan Chickpeas & Orzo recipe is a quick one-pot vegan dinner! Perfect meal when you want something comforting and easy!
Equipment
Ingredients
FOR THE CHICKPEAS
- 1 tablespoon oil I used avocado oil
- 1 15-ounce can chickpeas drained & rinsed
- 1/2 teaspoon dried parsley
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
FOR THE ORZO
- 1 tablespoon oil I used avocado oil
- 1 small yellow onion diced
- 4 cloves garlic minced
- 1 pound grape tomatoes or sub cherry tomatoes
- 1/4 cup sun-dried tomatoes roughly chopped
- 1 cup orzo dried
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon pepper
- 2 cups broth or sub water
- 2 handfuls spinach
- 1/2 cup non-dairy cream unsweetened, or sub non-dairy milk
- fresh basil
- vegan parmesan optional, for serving
Instructions
- Heat the oil in a skillet. Add the chickpeas and dry seasonings. Cook for about 5 minutes, stirring frequently, or until they start to get crispy. Remove from the skillet and place it back on the stove.
- Heat the remaining oil and add the onion, garlic & grape tomatoes. Cook down for 3-5 minutes, or until the tomatoes start to get tender. Be sure to stir often and lower the heat if needed.
- Add the sun-dried tomatoes, orzo & dry seasonings and mix. Pour in the broth and bring to a boil. Cover, lower the heat and simmer for 20 minutes, our until the liquid is absorbed & orzo is cooked.
- Add the spinach & cream and gently toss until the spinach is wilted. Taste and add salt if needed.
- Pour the chickpeas back in the skillet, finish with fresh basil and serve.
Video
Notes
- I like to use the Trader Joe's heavy whipping cream or Ripple non-dairy creamer. They are the only 2 non-dairy creams that I have found that don't have any sweetness to them.
Nutrition
Calories: 278kcal | Carbohydrates: 40g | Protein: 11g | Fat: 9g