Happy Friday! It has been a while since I have posted a new recipe. With school in full-swing, the whole family is back into a routine, which means I can spend more time meal-planning and cooking dinner at home. We tried something new this week that I wanted to share because it was such a hit! Even with all three boys!
Photo and recipe credits to: the kitchn
This dish came together so easily with very little prep work which is perfect for a busy weeknight. This was warm and hearty, even without meat. A great option if you like to do a day a week without meat or are vegetarian! It’s a great dish for cooler temperatures too. We served ours with bread for dipping in the yummy broth.
| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings |
people
|
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion diced
- 1 pound dried orzo pasta
- 2 cloves garlic minced
- Salt and pepper
- 4 cups low sodium chicken or vegetable broth
- 1 28 ounce can crushed tomatoes or tomato pureee
- 2 15 ounce cans chickpeas drained and rinsed
- 1/2 cup finely grated parmesan cheese
- 1/4 cup loosely packed basil leaves
Ingredients
|
|
Instructions
- Heat the oil in a large Dutch oven or pot over medium-high heat until shimmering. Add the onion and sauté until softened and fragrant, about 3 minutes. Add the orzo and garlic, season with salt and pepper, and sauté until fragrant, about 1 minute.
- Stir in the broth, tomatoes, and chickpeas and bring to a boil. Cover, reduce to a simmer, and cook, stirring frequently so that the orzo doesn’t stick, until most of the liquid is absorbed and the pasta is al dente, about 10 minutes or according to package instructions. (If the pasta isn’t completely cooked at this point, add another splash or two of broth or water to the pot and continue to simmer until it has.) Stir in the Parmesan cheese. Taste and season with salt and pepper as needed. Garnish with the chopped basil and additional grated cheese, if desired.
Recipe Notes
Recipe credit to: the kitchn
Leave a Reply