Easy Orzo Recipe with Zucchini and Chickpeas

• servings: 6 servings
• active time: 10 minutes
• total time: 35 minutes

Ingredients

12 oz orzo pasta

Salt

Extra virgin olive oil (I used Greek Private Reserve)

1 lb zucchini (about 3 medium zucchini), diced

10 to 12 garlic cloves, minced

28 oz canned diced tomatoes (or 5 medium tomatoes, diced)

16 oz canned chickpeas, drained and rinsed (or 2 cups fully cooked chickpeas)

Black pepper

3/4 tsp sweet paprika

3/4 tsp ground coriander

1/2 tsp cumin

10 fresh mint leaves, chopped

Juice of 1 lemon

Toasted pine nuts (I used more than 1/2 cup), optional

Directions

Cook orzo pasta according to package instructions (I cooked mine in 3 qt salted boiling water for about 9 minutes). Drain, keeping about 1/2 cup of the cooking water. Set aside

In a large braiser or heavy pan like this one, heat 4 tbsp extra virgin olive oil over medium heat until shimmering but not smoking. Add zucchini; raise heat if needed and saute for about 5 minutes or so. Season with a little salt.

Now add garlic, diced tomatoes, chickpeas, and spices. Add the reserved pasta water. Stir to combine. Bring to a boil for 5 minutes, then lower heat, cover and let simmer for 10 to 15 minutes or so. (Occasionally check and stir together, making sure to add a little bit of liquid if needed.)

Uncover, stir in already cooked orzo pasta. Add lemon juice and stir again. Cook briefly until pasta is just warmed trough (a minute or 2.)

Remove from heat and stir in fresh mint. Top with lots of toasted pine nuts. Enjoy!

Nutrition

• Calories: 761
• Total Fat: 41.2 g
• Saturated Fat: 6.2 g
• Trans Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 655.4 mg
• Total Carbohydrate: 83.8 g
• Dietary Fiber: 12.8 g
• Total Sugars: 5 g
• Protein: 20.9 g