Spinach orzo with chickpeas and feta

Go easy on the salt initially because the feta adds quite a bit. Leftovers keep refrigerated for up to 4 days; add a splash of broth or water when reheating.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the onion & garlic.

Step 2

Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 4–5 minutes, stirring occasionally, until soft. Add the garlic and cook for another 30 seconds.

Step 3

Toast the orzo.

Step 4

Add the dry orzo directly to the skillet. Stir and cook for 1–2 minutes to lightly toast it.

Step 5

Add chickpeas & broth.

Step 6

Stir in the chickpeas, vegetable broth, salt and pepper. Bring to a gentle simmer.

Step 7

Cook the orzo.

Step 8

Simmer for 10–12 minutes, stirring every few minutes, until the orzo is tender and creamy. If it gets too dry before the orzo is cooked, add a splash of hot water or broth.

Step 9

Add the spinach.

Step 10

Stir in the spinach and cook just until wilted.

Step 11

Add lemon & herbs.

Step 12

Turn off the heat. Stir in the lemon zest, lemon juice and fresh dill.

Step 13

Finish with feta.

Step 14

Stir in most of the feta. Taste and adjust the salt and pepper, then sprinkle the remaining feta over the top.

Step 15

Let it sit for 2–3 minutes before serving—it will naturally thicken and become creamier.