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lemony herb “orzotto” with garlicky chickpeas and zucchini

lemony herb “orzotto” with garlicky chickpeas


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5 from 2 reviews

  • Author: Jackie Newgent
  • Yield: 4 servings 1x
  • Diet: Vegan

Description

This 100% plant-based, lemony herb “orzotto” (which is kind of like an orzo-based risotto!) with garlicky chickpeas is the perfect, anytime, one-dish meal.


Ingredients

Units Scale
  • 1 cup (185 grams) dry orzo, ideally whole-wheat
  • 3 tablespoons extra-virgin olive oil or avocado oil, divided
  • 3 large garlic cloves, minced
  • 1 (15.5-ounce/439-gram) can organic chickpeas, well-drained
  • 2 large (10-ounce/285-gram each) zucchini, cubed, or veggie of choice
  • 1 1/2 cups (227 grams) grape tomatoes, quartered lengthwise
  • 1 1/4 teaspoons sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons (15 grams) nutritional yeast flakes
  • 1 tablespoon grated lemon zest (from 1 large lemon)
  • 1/2 cup packed (12 grams) fresh basil leaves, chopped
  • 1/4 cup packed (8 grams) fresh mint leaves, chopped
  • 3 tablespoons pine nuts, pan-toasted (optional)


Instructions

  1. Cook the orzo in (salted) water according to package directions.
  2. Meanwhile, in an extra-large, deep cast iron skillet or a wok, fully heat 2 tablespoons of the oil over medium-high heat. Add the garlic, chickpeas, and zucchini and sauté until the zucchini and chickpeas are caramelized (golden brown), about 8 minutes. Add the tomatoes, salt, and pepper and sauté until the tomatoes are heated through, about 1 minute.
  3. Drain the orzo, reserving 1 cup of cooking liquid. Add the cooked orzo and remaining 1 tablespoon oil to the chickpea-veggie mixture and stir to combine. Remove from heat. Add the nutritional yeast flakes, lemon zest, and desired amount of reserved orzo cooking liquid and stir to combine.
  4. Stir in the basil and mint, sprinkle with the pine nuts, if using, and serve.

Notes

Hint: For leftovers, try it as a cool salad as is–or with a squirt with juice from the lemon that you zested. Toss in some fresh baby arugula or kale, too. Then call it “vintage” cuisine instead of leftovers!

  • Category: One-Dish Meal
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 1/2 cups each
  • Calories: 430
  • Sugar: 6g includes 0g added sugars
  • Sodium: 780mg
  • Fat: 13g
  • Saturated Fat: 1.5g
  • Trans Fat: 0g
  • Carbohydrates: 65g
  • Fiber: 10g
  • Protein: 17g
  • Cholesterol: 0mg