Ingredients 4 Number of Servings
1 box of Barilla Orzo
1 250ml can chickpeas, drained and rinsed
1 tbsp olive oil
1 teaspoon oregano
2 teaspoons paprika
1/2 teaspoon red pepper flakes
1/2 teaspoon garlic powder
1 yellow onion, diced
2 cloves garlic, minced
1/3 cup white wine (can substitute with vegetable broth)
1 1/2 cups vegetable broth
1 cup coconut milk (can substitute with soy milk)
1/2 cup sun-dried tomatoes, diced
2 tbsp sun dried tomato oil
1 cup baby spinach
Juice of 1 lemon
Vegan feta to taste
- In a skillet over medium heat, add the chickpeas and olive oil and toss. Then add the spices, and toss again until covered. Simmer for 2-3 minutes until slightly crisped.
- Add the garlic, onion and Barilla Orzo and stir. Add the wine and deglaze the pan. Add 1 1/2 cups of vegetable broth, bring to a boil, and then lower heat and simmer for an additional 5 minutes.
- Add the coconut milk, spinach and sun dried tomatoes. Stir until combined and simmer for an additional two minutes. Finish with fresh lemon juice and zest.