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One-Pot Chickpea Pesto Orzo in Lemony Broth
30 minVoor 4Nutri-Score B€
B
30 min
30 minOne-Pot Chickpea Pesto Orzo in Lemony Broth
wat je nodig hebt
Ingrediënten
olive oilVoorraadkast15 ml
onion (finely chopped)Groente en fruit1 stuk
garlic (crushed)Groente en fruit3 stukken
chickpeas (drained and rinsed)Voorraadkast400 g
orzoGranen250 g- vegetable stockVoorraadkast800 ml
lemon (zested and juiced)Groente en fruit1 stuk- pestoVoorraadkast60 g
spinach (washed)Groente en fruit100 g
parmesan (finely grated)Zuivel40 g
saltKruiden en specerijen3 g
black pepper (freshly ground)Kruiden en specerijen1 g
per portie
Voedingswaarden
355kcal
- Koolhydraten
- 51 g
- Eiwitten
- 14 g
- Vetten
- 11 g
wat je gebruikt
Keukengerei
Hapjespan
Rasp
Citruspers
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 5
Serve
- Spoon into bowls and scatter over the grated parmesan.
- Finish with a crack of black pepper.
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