Description
Delicious and nutritious orzo dish packed with broccoli, chickpeas, tahini, and a hint of lemon.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 medium shallot (diced)
- 2–3 cloves garlic (minced)
- 1 1/2 teaspoons vegetable bouillon
- 1 3/4 cup water (or vegetable broth)
- 1/2 teaspoon kosher salt
- 1 cup orzo
- 1 large crown broccoli (sliced into small florets)
- 15 ounce can chickpeas (drained and rinsed)
- 1/3 cup tahini
- 3 tablespoons lemon juice (from ~1 medium lemon)
- 1 teaspoon lemon zest (from ~1 medium lemon)
- freshly ground black pepper (to taste)
- freshly grated Parmesan (for serving)
Instructions
- Heat a medium skillet over medium heat. Add the butter. Once melted, add the diced shallot. Cook until golden, stirring occasionally, just 3 to 4 minutes.
- Stir in the garlic. Continue cooking until golden and aromatic, about 2 minutes.
- Add the vegetable bouillon to the pan. Stir in the water. This will dissolve the bouillon and create the vegetable broth.
- Bring to a rapid simmer over medium-high heat, then stir in the salt and orzo. Add the broccoli florets and cover with a lid.
- Simmer until the orzo is completely cooked through, just about 10 minutes. Stir every few minutes to keep the orzo from sticking to the pan.
- When the orzo is al dente, remove the lid. Reduce heat to low. Stir in the chickpeas, tahini, lemon juice, lemon zest, and freshly ground black pepper to taste. Taste for seasonings. Serve garnished with freshly grated Parmesan. Enjoy!
Notes
- Can substitute vegetable broth for water and bouillon for added flavor.
- Adjust black pepper according to taste preferences.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 20mg