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Orzo Pasta with Roasted Broccoli & Chickpeas

This orzo pasta recipe is super healthy, protein packed and a great meal for the entire family.

4 servings

1/2 pound (226 g) orzo pasta
15 ounces (425 g) canned garbanzo beans (chickpeas), rinsed & drained
1 crown broccoli, cut into small florets
curry powder
ground black pepper to taste
garlic salt
olive oil
freshly squeezed lemon juice
1 cup (57 g) toasted pine nuts

Preheat oven to 375 F with the rack in the middle. Prepare a baking sheet with parchment paper or a silicone liner. Cook orzo pasta, toss with olive oil and set aside. Dry chickpeas with paper towels. Toss broccoli and chickpeas with olive oil, curry powder, garlic powder and pepper. Roast about 25-30 minutes, until golden brown and soft.
Toss orzo with roasted broccoli & chickpeas. Mix with lemon juice and additional curry powder, pepper and garlic salt if needed to taste. Top with toasted pine nuts.
–toasted pine nuts
In a small skillet heat pine nuts over medium low heat for a few minute until slightly browned. Stir and shake the pan so they do not burn.

This dish can be served hot or chilled for an outdoor party or picnic.

~ Marla Meridith

Chickpea Enchilada Casserole

Ingredients

Directions

~ Marla Meridith