Quick Creamy Orzo with Roasted Pepper, Spinach and Crispy Chickpeas

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Pat the chickpeas very dry with paper towels and toss them on a small tray with 1 tablespoon olive oil, 1 teaspoon smoked paprika, the ground cumin, 1/4 teaspoon salt, and the black pepper. Roast for 12 to 15 minutes at 220 °C / 425 °F, stirring once, until golden and crisp.

2. 2

   Meanwhile, heat the remaining 1 tablespoon olive oil in a wide skillet over medium heat. Add the red onion and cook for 3 minutes until softened. Stir in the garlic, the remaining 1/2 teaspoon smoked paprika, and the red pepper flakes, and cook for 30 seconds more.

3. 3

   Add the dry orzo to the skillet and stir for 1 minute to lightly toast it with the onion and spices.

4. 4

   Pour in the hot vegetable broth and bring to a gentle boil. Cook for 8 to 10 minutes over medium heat, stirring often, until the orzo is tender and the mixture looks creamy.

5. 5

   While the orzo cooks, blend the roasted red pepper with the Greek yogurt, the finely grated lemon zest, and 2 tablespoons lemon juice until smooth.

6. 6

   When the orzo is ready, lower the heat and stir in the roasted pepper sauce, fresh spinach, and grated Parmesan cheese. Stir for 1 to 2 minutes until the spinach wilts and the sauce turns silky. Adjust with the remaining salt if needed.

7. 7

   Serve the creamy orzo in shallow bowls and spoon the crispy chickpeas over the top. Finish with a little extra grated Parmesan if desired.