Creamy Lemon Orzo with Chickpeas & Broccoli
Ingredients
The cashew cream
-
¼
cup
raw cashews
-
⅓
cup
water
-
1
tablespoon
nutritional yeast
The orzo dish
-
1
tablespoon
olive oil
-
4
cups
small broccoli florets
-
to taste
sea salt
-
to taste
ground black pepper
-
1
small
shallot, finely diced
-
2
cloves
garlic, minced
-
3
sprigs
thyme, leaves minced
-
1
teaspoon
lemon zest
-
pinch
chili flakes (optional)
-
½
lb
orzo pasta
-
1 ½
cups
cooked chickpeas, drained and rinsed
-
2
cups
vegetable stock
-
1
tablespoon
fresh lemon juice
-
¼
cup
flat leaf parsley, chopped
Instructions
- Blend cashews, water, and nutritional yeast until smooth and set aside.
- In a pot, heat 1 teaspoon of olive oil and add broccoli, cooking until browned and bright green, then set aside.
- In the same pot, add remaining olive oil and shallots, cooking until softened.
- Add garlic, thyme, lemon zest, and chili flakes, cooking until fragrant.
- Stir in orzo and chickpeas, seasoning with salt and pepper.
- Add vegetable stock, bring to a boil, then simmer until orzo is soft, stirring frequently.
- Once creamy, add cashew cream and lemon juice, then stir in broccoli and parsley.
- Adjust seasoning and serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
9g
Total carbohydrates
35g
Total protein
10g
Sodium
200mg
Cholesterol
0mg
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