one skillet toasted garlic and chickpea orzo

This Chickpea Orzo Skillet includes orzo that has been simmered in a broth flavored with smoked paprika, herbs and sautéed garlic then topped with toasted chickpeas. An easy vegan dinner that cooks all in one pan in under 30 minutes.

INGREDIENTS

• 1-2 tablespoons extra-virgin olive oil, divided
• 1.15 oz canned chickpeas, rinsed and drained
• 1/4 teaspoon fennel seeds
• 1 teaspoon adobo spice, divided (I used Loisa)
• 1/2 medium yellow onion, chopped
• 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 teaspoons smoked paprika
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1/4 teaspoon salt
• 5 sprigs of thyme or 1/2 teaspoon dried thyme
• 3 cups of vegetable broth

EXTRAS (OPTIONAL)

• Spinach
• Coriander
• Olive

INSTRUCTIONS

1. Add half of your oil to a large skillet and set over medium heat to heat up. Dry your chickpeas on a kitchen towel, and when the oil is hot, add your chickpeas, fennel seeds, and 1/2 teaspoon of adobo seasoning. Stir your chickpeas occasionally until lightly browned and golden brown, then set aside.
2. In the same pan, add the onions and mushrooms with a pinch of salt and sauté until the onions are translucent.
3. Add the remaining oil and add your garlic and artichoke hearts, sauté for a minute until the garlic turns golden and fragrant.
4. Stir in your peppers, let them cook for another minute, then add the orzo along with the remaining seasonings (including the remaining 1/2 teaspoon of adobo). Cover and broil your orzo for about 2-3 minutes, allowing the herbs and spices to become fragrant.
5. Pour your vegetable broth and let the mixture boil. Bake the orzo uncovered for 15 minutes, until the orzo is al dente. If your mixture seems to be boiling, reduce the heat to make sure it has a quick boil.
6. Once the orzo has absorbed most of the liquid, you can add a few handfuls of spinach if you wish. Let the spinach cool, then remove from the heat and adjust the seasonings to taste.
7. Top your orzo with fried chickpeas and serve.

NOTES

• Roast your orzo before boiling. I like to stir-fry the orzo for a few minutes to give it a nutty flavor before I toss it into the broth.
• Use a medium-low heat to simmer your orzo continuously. This will help maintain the perfect condition for thoroughly cooking your orzo. You don’t need to close your pot while boiling, you want the liquid to cook.
• The fat in this dish helps prevent the orzon from sticking together. It also helps to make the ingredients more fragrant and add more flavor to the dish.