Lemon Chickpea Orzo

A direct recipe page: yield, ingredients, and cooking steps before anything else.

Ingredients

• 1 tablespoon olive oil
• ½ small onion, diced
• 2 garlic cloves, sliced
• ¾ cup dry orzo
• 1½ cups vegetable stock
• 1 cup cooked chickpeas, drained
• ½ lemon, zest and juice
• Black pepper and chopped parsley, to finish

Method

1. Warm the olive oil in a wide pan. Cook the onion until softened, then stir in the garlic.
2. Add the orzo and stir for one minute so the grains are coated.
3. Pour in the stock. Simmer gently, stirring often, until the orzo is tender and most of the liquid is absorbed.
4. Fold in the chickpeas, lemon zest, and lemon juice. Warm through and loosen with a splash of water if needed.
5. Divide into bowls. Finish with black pepper and parsley.

Before you cook: check the yield, scale once, and keep the ingredient list visible beside the pan.