Creamy Tuscan Chickpeas & Orzo #onepotmeal

FOR THE CHICKPEAS
1 tablespoon oil I used avocado oil1 15-ounce can chickpeas drained & rinsed1/2 teaspoon dried parsley1/4 teaspoon garlic powder1/4 teaspoon smoked paprika1/4 teaspoon pepper1/4 teaspoon salt
FOR THE ORZO1 tablespoon oil I used avocado oil1 small yellow onion diced4 cloves garlic minced1 pound grape tomatoes or sub cherry tomatoes1/4 cup sun-dried tomatoes roughly chopped1 cup orzo dried1 teaspoon dried parsley1 teaspoon dried oregano1/2 teaspoon pepper2 cups broth or sub water2 handfuls spinach1/2 cup non-dairy cream unsweetened, or sub non-dairy milkfresh basilvegan parmesan optional, for serving

Get the recipe: https://www.thissavoryvegan.com/creamy-tuscan-chickpeas-orzo/

We are starting off the week with a one pot dinner that is so tasty. Everyone in your family is going to love this one. Plus, if you have leftovers, they are so great the next day for lunches. So, to start, we’re going to make some crispy chickpeas. I didn’t want to cook the chickpeas with the orzo because I want them to stay crispy. So, once you’ve crisped them up in the skillet, you’re going to remove them and set them aside. Then, we’re going to work on the orzo. So, add some onions, garlic, and tomatoes. And we’re going to cook those down until the tomatoes burst. Then, we’re going to add in our sundried tomatoes. dry orzo and some dry seasonings. Give this a mix. Let it cook down for a couple of minutes. And then we’re going to pour in our broth. Cover this and let it simmer for about 20 minutes until the orzo is cooked through. Finish it off with some fresh spinach and some non-dairy cream. I got this non-dairy cream at Trader Joe’s. It’s my favorite. It doesn’t have any weird sweet flavor to it. You could also just do non-dairy milk. Mix that up until creamy. Add the chickpeas back. And then finish it off with some fresh basil. And that is it. Everything is made in one pan. Super easy clean up. It is perfect for spring and summer when you don’t want to cook too much. Get the full recipe on my site now.