When Life Gives You Lemons, Make Chickpea Orzo

Grab this

• 1 tablespoon olive oil
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 1/2 cups dry orzo
• 1 can (540 mL or 19 oz) chickpeas, drained and rinsed
• 3 cups low-sodium vegetable broth
• 1/2 teaspoon dried oregano
• 1/2 teaspoon fine salt, plus more to taste
• 1/4 teaspoon black pepper
• 3 packed cups baby spinach
• 1 lemon, zested and juiced
• 1/3 cup unsweetened plain oat cream or cashew cream
• 1/4 cup chopped fresh parsley

Do this

1. Warm the olive oil in a large, deep skillet over medium heat. Add the onion and cook for 3 to 4 minutes, until softened.
2. Stir in the garlic and dry orzo. Cook for 1 minute, stirring often, so the orzo becomes lightly toasted.
3. Add the chickpeas, vegetable broth, oregano, salt and pepper. Bring to a gentle boil, then reduce the heat to medium-low.
4. Simmer uncovered for 9 to 11 minutes, stirring every minute or two so the orzo does not stick. Add a splash of water if the pan becomes dry before the pasta is tender.
5. Stir in the spinach and cook for 1 to 2 minutes, until wilted.
6. Remove the skillet from the heat. Stir in the lemon zest, 2 tablespoons lemon juice and oat or cashew cream. Taste and add more lemon, salt or pepper if needed.
7. Spoon into bowls, scatter with parsley and serve while creamy and warm.