Leek Arugula Chickpea Orzo

• total time: 10 minutes

Ingredients

1 cup Orzo

1 leek, white & light green parts only, sliced into half-moons

3 cups arugula, roughly chopped

1 can Chickpeas, drained

2 tbsp creme friache or sour cream

1 meyer lemon, juiced

1 ½ tsp salt plus more to taste

pepper

Chives, thinly sliced (optional)

Directions

Melt 1 tbsp butter in a large pan over medium heat and add the sliced leeks with a small pinch of salt. Stir and sweat these down for a few minutes until they begin to soften and become a bright green color. Push the leeks to the sides of the pan.

Add the orzo to the center of the pan and stir to combine with the leeks and to lightly toast over medium-low heat. Then, add 1.5-2 cups of water (or broth if you have it) along with 1.5 tsp salt and black pepper and stir to combine. Simmer and continue stirring for 5-10 minutes until orzo is al dente.

Turn the heat to low, then stir in 2 tbsp of creme fraiche or sour cream and fold in the drained chickpeas.

Stir in the chopped arugula until it begins to wilt and fully combine with the pasta.

Serve hot and garnish with flakey salt, more cracked pepper, and/or chopped chives.