Description
For the Orzotto
1 cup orzo pasta
2 cups vegetable broth
1/2 cup Parmesan cheese, grated
1/4 cup heavy cream (or milk for a lighter option)
1 tablespoon unsalted butter
1 tablespoon olive oil
1 teaspoon lemon zest
2 tablespoons lemon juice
1/4 cup fresh parsley, chopped
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
Salt and black pepper, to taste
For the Garlicky Chickpeas
1 can (15 oz) chickpeas, drained and rinsed
2 tablespoons olive oil
3 cloves garlic, minced
1/2 teaspoon smoked paprika
1/2 teaspoon cumin
Salt and black pepper, to taste
Directions
In a medium saucepan, heat olive oil and butter over medium heat. Add orzo and toast for 1–2 minutes until lightly golden.
Pour in vegetable broth and bring to a simmer. Cook, stirring occasionally, until orzo is tender and broth is mostly absorbed (about 10 minutes).
Reduce heat to low and stir in Parmesan cheese, heavy cream, lemon zest, lemon juice, parsley, thyme, salt, and pepper. Remove from heat and let sit for 5
minutes to thicken.
Meanwhile, in a skillet over medium heat, warm olive oil. Add minced garlic and sauté for 30 seconds until fragrant.
Add chickpeas, smoked paprika, cumin, salt, and black pepper. Cook for 5–7 minutes, stirring occasionally, until chickpeas are slightly crispy.
To serve, divide orzotto between plates and top with garlicky chickpeas. Garnish with extra parsley and a squeeze of lemon if desired.
Prep Time: 10 minutes, Cooking Time: 15 minutes, Total Time: 25 minutes, Kcal: 420 per serving, Servings: 4
