Rosemary-Garlic Chickpeas With Spinach Orzo and Blistered Tomatoes
Rosemary-garlic chickpeas, lemony spinach orzo, and balsamic blistered tomatoes are an easy weeknight vegan chickpea dinner. This plant-based, dairy-free meal is the perfect weeknight dinner.
Servings: 4 main dishes
Calories: 420kcal
Equipment
- 1 large skillet for the rosemary-garlic chickpeas and blistered tomatoes
- medium saucepan or pot for the spinach orzo
- wooden spoon or silicone spatula
- microplane lemon zest
- chef's knife and cutting board
Ingredients
Rosemary-Garlic Chickpeas
- 2 15-ounce cans chickpeas, drained and rinsed
- 3 tablespoons extra-virgin olive oil
- 4 cloves garlic thinly sliced
- 1 tablespoon finely chopped fresh rosemary
- ¼ teaspoon red pepper flakes optional
- ¾ teaspoon kosher salt plus more to taste
- ¼ teaspoon freshly ground black pepper
- ½ cup low sodium vegetable broth
Lemony Spinach Orzo
- 1½ cups dry orzo
- 1 tablespoon extra-virgin olive oil
- 3 cloves garlic minced
- 3 cups low sodium vegetable broth
- ¼ teaspoon freshly ground black pepper
- 4 cups baby spinach
- zest of ½ lemon
- 2 tablespoons fresh lemon juice
- ¼ cup chopped fresh parsley
Balsamic Blistered Tomatoes
- 1 pint cherry or grape tomatoes halved
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon kosher salt
- 2 teaspoons balsamic vinegar
Garnishes (Optional)
- fresh rosemary
- fresh basil
- lemon wedges
Instructions
Rosemary-garlic chickpeas
- Start by heating the olive oil in a large skillet over medium-low heat.
- Once heated, add the sliced garlic, fresh rosemary, and red pepper flakes and sauté them for 1 to 2 minutes, stirring often. You want the garlic to release its flavor but not to turn brown.
- Add the chickpeas, salt, and black pepper. Turn the heat up slightly to medium. Stir the chickpeas well so they are coated in the rosemary-garlic oil.
- Add the vegetable broth and let it simmer uncovered until the broth reduces by half. Transfer the chickpeas to a bowl and cover them to keep them warm.
Spinach orzo
- Heat 1 tablespoon of olive oil in a saucepan over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the dry orzo to the pan and stir for 1 to 2 minutes to lightly toast the grains.
- Pour in the 3 cups of vegetable broth. Bring to a simmer, then reduce heat to medium-low, cover, and cook for 8 to 10 minutes (stirring occasionally) until the orzo is tender and most liquid is absorbed.
- Stir in the fresh spinach, lemon zest, and lemon juice. Cover for 1 minute until the spinach wilts, then fold everything together and top with fresh parsley.
Blister the tomatoes
- In a skillet (I use the same one I cooked the chickpeas in), add olive oil and let it heat for one to two minutes.
- Place the halved tomatoes with the cut side facing down in the skillet. Leave them undisturbed for 3 to 4 minutes, then gently toss them with a spatula.
- Add the balsamic vinegar and cook for another minute. The tomatoes should soften but not collapse.
Plate this recipe
- I like to plate the orzo and chickpeas side by side, leaving a small wedge at the top for the blistered tomatoes.
- Optionally garnish with lemon wedges, fresh rosemary, and basil.
Nutrition
Calories: 420kcal | Carbohydrates: 54g | Protein: 11g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 629mg | Potassium: 616mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3763IU | Vitamin C: 46mg | Calcium: 76mg | Iron: 3mg