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One-Pot Chickpea Pesto Orzo in Lemony Broth
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One-Pot Chickpea Pesto Orzo in Lemony Broth

30 minServes 4Nutri-Score B€
from @boldbeanco2 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • olive oilPantry15 ml
  • onion (finely chopped)Produce1 piece
  • garlic (crushed)Produce3 pieces
  • chickpeas (drained and rinsed)Pantry400 g
  • orzoGrains250 g
  • vegetable stockPantry800 ml
  • lemon (zested and juiced)Produce1 piece
  • pestoPantry60 g
  • spinach (washed)Produce100 g
  • parmesan (finely grated)Dairy40 g
  • saltSpices3 g
  • black pepper (freshly ground)Spices1 g

per serving

Nutrition

355kcal

Carbs
51 g
Proteins
14 g
Fat
11 g
Adapt tools

what you’ll use

Tools

  • Sauté pan
  • Grater
  • Citrus juicer

step by step

Method

  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.
    Step 1

  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.
    Step 2

  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.
    Step 3

  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.
    Step 4

  5. Serve

    • Spoon into bowls and scatter over the grated parmesan.
    • Finish with a crack of black pepper.
    Step 5
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