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June 25, 2013 — Vegan Recipes

Orzo Pasta With Roasted Broccoli and Chickpeas

Source: Family Fresh Cooking

Orzo Pasta with Roasted Boccoli and Chickpeas 

Yield 4 servings

1/2 pound (226 g) Orzo Pasta
15 ounces (425 g) canned Garbanzo Beans (Chickpeas), rinsed & drained
1 head Broccoli, cut into small florets
Curry Powder
Cracked Black Pepper
Garlic Salt
Olive Oil
Lemon Juice
1 cup (57 g) Toasted Pine Nuts

Preheat oven to 375 F with the rack in the middle. Prepare a baking sheet with parchment paper or a silicone liner. Cook orzo pasta, toss with olive oil and set aside. 

Dry chickpeas with paper towels. Toss broccoli and chickpeas with olive oil, curry powder, garlic powder and pepper. Roast about 25-30 minutes, until golden brown and soft.

Toss orzo with roasted broccoli & chickpeas. To taste: mix with lemon juice and additional curry powder, pepper and garlic salt if needed. Top with toasted pine nuts.

To toast Pine Nuts: In a small skillet heat pine nuts over medium low heat for a few minute until slightly browned. Stir and shake the pan so they do not burn.

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