Cooked - Tuscan Orzo With Chickpeas And Kale (one Pot Recipe)

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Tuscan Orzo With Chickpeas And Kale (one Pot Recipe)

4.0

2 tablespoons extra virgin olive oil

1 large onion (chopped)

2 cloves garlic (grated or minced)

1 teaspoon dried rosemary (sub dried oregano)

2 cans chickpeas (15 oz / 400 g each or 3 cups cooked chickpeas)

1 can crushed tomatoes (15 oz / 400 g can)

4 cups vegetable broth (plus 1 cup extra if needed)

1½ cups orzo pasta

4 cups kale (chopped, stems removed)

½ cup parmesan cheese (grated, plus more for serving — sub non-dairy cheese)

½ teaspoon salt (or to taste + black pepper or a pinch of red pepper flakes)

Sauté: Heat 2 tablespoons extra virgin olive oil in a Dutch oven. Cook 1 large onion (chopped) until soft, about 4 minutes, then add 2 cloves garlic (grated) and 1 teaspoon dried rosemary and sauté for 1 minute.
Build the Base: Add 2 cans chickpeas (drained and rinsed), 1 can crushed tomatoes, and 4 cups vegetable broth. Season with ½ teaspoon salt and some pepper and simmer 10 minutes, stirring occasionally. Blend a little chickpeas if you like it creamier.
Cook Orzo and Kale: Stir in 1½ cups orzo pasta, 4 cups kale, and extra broth if needed. Simmer about 10 minutes, stirring often, until orzo is al dente.
Finish: Turn the heat off and stir in ½ cup parmesan cheese Taste and adjust seasoning. Serve with olive oil, black pepper, and optional grated lemon zest.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🍝Pasta

Cuisine🇮🇹Italian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 39 weeks ago

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