Plato principal
One-Pot Chickpea Pesto Orzo in Lemony Broth
30 minPara 4Nutri-Score B€
B
30 min
30 minOne-Pot Chickpea Pesto Orzo in Lemony Broth
receta de
Bold Bean Co
@boldbeanco
2 recetas
2 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
olive oilDespensa15 ml
onion (finely chopped)Frutas y verduras1 pieza
garlic (crushed)Frutas y verduras3 piezas
chickpeas (drained and rinsed)Despensa400 g
orzoCereales250 g- vegetable stockDespensa800 ml
lemon (zested and juiced)Frutas y verduras1 pieza- pestoDespensa60 g
spinach (washed)Frutas y verduras100 g
parmesan (finely grated)Lácteos40 g
saltEspecias3 g
black pepper (freshly ground)Especias1 g
por ración
Nutrición
355kcal
- Carbohidratos
- 51 g
- Proteínas
- 14 g
- Grasas
- 11 g
lo que usará
Utensilios
Sartén honda
Rallador
Exprimidor
paso a paso
Preparación
- Paso 1
Soften the aromatics
- Heat the olive oil in a large sauté pan over medium heat.
- Add the onion and cook until soft and translucent.
- Stir in the garlic and cook until fragrant.
- Paso 2
Toast the orzo and chickpeas
- Add the chickpeas and orzo to the pan and stir to coat.
- Toast for a couple of minutes so the orzo picks up a little colour.
- Paso 3
Simmer in the lemony broth
- Pour in the vegetable stock and add the lemon zest.
- Season with salt and pepper, then bring to a gentle simmer.
- Cook, stirring occasionally, until the orzo is tender and the broth has thickened.
- Paso 4
Finish with pesto and greens
- Stir the spinach through the pan until wilted.
- Take the pan off the heat and stir in the pesto and lemon juice.
- Taste and adjust the seasoning.
- Paso 5
Serve
- Spoon into bowls and scatter over the grated parmesan.
- Finish with a crack of black pepper.
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