One Pot Lemon Tahini Orzo
Ingredients
The base
-
2
tablespoons
unsalted butter
-
1
medium
shallot, diced
-
2-3
cloves
garlic, minced
-
1 ½
teaspoons
vegetable bouillon
-
1 ¾
cups
water
-
½
teaspoon
kosher salt
The pasta and vegetables
-
1
cup
orzo
-
1
large crown
broccoli, sliced into small florets
-
15
ounces
canned chickpeas, drained and rinsed
The sauce
-
⅓
cup
tahini
-
3
tablespoons
lemon juice
-
1
teaspoon
lemon zest
-
to taste
freshly ground black pepper
-
to taste
freshly grated Parmesan for serving
Instructions
- Heat a medium skillet over medium heat and melt the butter.
- Add the diced shallot and cook until golden, about 3 to 4 minutes.
- Stir in the minced garlic and cook until golden and aromatic, about 2 minutes.
- Add the vegetable bouillon and water to create vegetable broth.
- Bring to a rapid simmer, then stir in the salt and orzo, adding the broccoli florets.
- Cover and simmer until the orzo is cooked through, about 10 minutes, stirring occasionally.
- Once the orzo is al dente, reduce heat to low and stir in the chickpeas, tahini, lemon juice, lemon zest, and black pepper.
- Taste and adjust seasonings, then serve garnished with freshly grated Parmesan.
Nutrition Facts (estimated)
Servings
4 servings
Calories
404
Total fat
20g
Total carbohydrates
46g
Total protein
18g
Sodium
79mg
Cholesterol
15mg
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