Description
Orzo:
1 cup orzo pasta
2 tbsp olive oil
1½ cups vegetable broth
½ cup whole milk or heavy cream
½ cup ricotta cheese
Zest of 1 lemon
1 tbsp lemon juice
1 clove garlic, minced
½ tsp salt
¼ tsp black pepper
¼ cup grated Parmesan cheese
2 tbsp fresh parsley, chopped
Garlic-Roasted Chickpeas:
1 can (15 oz) chickpeas, drained and rinsed
1 tbsp olive oil
½ tsp garlic powder
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper
Directions:
Roast the Chickpeas: Preheat the oven to 400°F (200°C). Pat the chickpeas dry with a paper towel. Toss with olive oil, garlic powder, smoked paprika, salt, and
black pepper. Spread them on a baking sheet and roast for 20-25 minutes, shaking halfway through, until crispy.
Cook the Orzo: In a medium saucepan, heat olive oil over medium heat. Add orzo and toast for 1-2 minutes until slightly golden. Pour in vegetable broth, bring
to a simmer, and cook until orzo is tender and liquid is mostly absorbed (about 10 minutes).
Make it Creamy: Reduce heat to low, then stir in milk (or heavy cream), ricotta cheese, lemon zest, lemon juice, garlic, salt, and black pepper. Cook for
another 2-3 minutes until creamy and well combined. Stir in Parmesan cheese and fresh parsley.
Assemble and Serve: Spoon the creamy lemon ricotta orzo into bowls and top with crispy roasted chickpeas. Serve warm.
Prep Time: 10 minutes Cooking Time: 20 minutes Total Time: 30 minutes Kcal: 350 per serving Servings: 4 servings
