One-Pot Spinach Artichoke Orzo with Chickpeas
Ingredients
The base
-
8
oz
dry orzo pasta
-
1 ½
cups
cooked chickpeas
-
2
cups
chopped artichoke hearts
-
5
oz
baby spinach
-
3
cups
vegetable stock
-
½
cup
unsweetened non-dairy milk
The flavorings
-
1
tablespoon
olive oil
-
1
large
shallot
-
2
cloves
garlic
-
1
tablespoon
nutritional yeast
-
1
teaspoon
onion powder
-
1
teaspoon
garlic powder
-
1
teaspoon
Dijon mustard
-
1
tablespoon
light miso
-
¼
teaspoon
ground chilies or chili flakes
-
1
teaspoon
lemon zest
-
1
tablespoon
lemon juice
-
1
teaspoon
vegan Worcestershire sauce
Seasoning
-
to taste
sea salt
-
to taste
ground black pepper
Liquid
Instructions
- Steam the baby spinach in water until wilted, then chop and set aside.
- Sauté the shallots in olive oil until soft, then add garlic and spices.
- Stir in miso, Dijon mustard, orzo, chickpeas, and artichokes, seasoning with salt and pepper.
- Add vegetable stock and bring to a boil, then simmer until orzo is tender.
- Stir in non-dairy milk, lemon juice, Worcestershire sauce, and chopped spinach.
- Adjust seasoning if necessary and serve hot.
Nutrition Facts (estimated)
Servings
3-4
Calories
300
Total fat
8g
Total carbohydrates
45g
Total protein
12g
Sodium
400mg
Cholesterol
0mg
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