The flavor + texture combinations in this dish are perfect
Ingredients
1 1/2 cups loosely packed fresh basil leaves, chopped
6 garlic cloves, 5 cloves thinly sliced and 1 large or 2 small cloves minced
1 - 2 Tbs lemon zest
Sea salt
¼ cup extra virgin olive oil
2 tablespoons chopped preserved lemon peel (optional; see note below)*
1 1/2 tsp Aleppo pepper
Freshly cracked black pepper
3 Tbs freshly squeezed lemon juice
1/2 cup sundried tomatoes, chopped
5 cups spinach, chopped
1/2-1 cup pine nuts, toasted in a 350º oven for 5-10 min (watch it so that it doesn’t burn)
Spiced Chickpeas
Instructions
Make the Spiced Chickpeas
Pat the chickpeas dry in a clean towel or paper towels
Heat a large pan over medium heat with the olive oil and spread the oil out to evenly distribute it. Once hot, add the chickpeas and spread out. Cook undisturbed for 3 minutes to allow some browning. Toss and cook for another 5 min
Add the salt, oregano, paprika, thyme and onion powder to the chickpeas, and toss well to coat the chickpeas. Cook for 4 min to allow flavors to blend, then take off the heat and wipe out the pan.
Cook the orzo**.
Bring a large pot of water to a boil for the orzo and salt generously
Cook the orzo until just al dente - about 8-10 min(don’t cook until soft; it will continue cooking in the sauce). Drain the orzo in a colander over a bowl, reserving 1/2 cup of the cooking water.
Make the basil gremolata
In a small bowl, combine the chopped basil, the 1 clove of minced garlic, lemon zest, and several pinches of flaky salt. Set aside.
Puttiing it together
Heat the ¼ cup olive oil in the same frying pan used for the chickpeas over medium-low heat
Once the oil is warm (but not too hot), add the 5 cloves of sliced garlic and cook, swirling the pan or stirring frequently and separating the slices, for 1-2 min, until the garlic just turns golden (don't wait until it browns).
Add the preserved lemon peel and Aleppo pepper and cook for another 1 min, swirling the pan often. Season with a pinch of salt and pepper.
Add the pasta water to the frying pan and whisk to combine. Add in the hot cooked orzo, lemon juice and sundried tomatoes and mix well.
Add the spinach and toss wilted for a min or two. Add in the spiced chickpeas and toss again. Take off the heat. Add the basil gremolata and toasted pine nuts.
Notes
Serves 8-10 as a side or 4-6 as a main
* If you don’t have access to preserved lemons and add additional 1 tablespoon of lemon zest when you add the orzo
**Its best to add the orzo to the mix while it is still warm as this way it absorbs the flavors more readily
I adapted this recipe by adding more chickpeas and spinach
Thanks to and adapted from rainbowplantlife
Orzo Spinach + Chickpea Salad
The flavor + texture combinations in this dish are perfect
Ingredients
1 lb wholewheat orzo pasta
1 1/2 cups loosely packed fresh basil leaves, chopped
6 garlic cloves, 5 cloves thinly sliced and 1 large or 2 small cloves minced
1 - 2 Tbs lemon zest
Sea salt
¼ cup extra virgin olive oil
2 tablespoons chopped preserved lemon peel (optional; see note below)*
1 1/2 tsp Aleppo pepper
Freshly cracked black pepper
3 Tbs freshly squeezed lemon juice
1/2 cup sundried tomatoes, chopped
5 cups spinach, chopped
1/2-1 cup pine nuts, toasted in a 350º oven for 5-10 min (watch it so that it doesn’t burn)
Spiced Chickpeas
2 14-oz cans chickpeas, rinsed and drained
1 Tbs extra virgin olive oil
1 tsp kosher salt
1 tsp dried oregano
1 tsp paprika
1/2 dried thyme
1/2 onion powder
Instructions
Make the Spiced Chickpeas
Pat the chickpeas dry in a clean towel or paper towels
Heat a large pan over medium heat with the olive oil and spread the oil out to evenly distribute it. Once hot, add the chickpeas and spread out. Cook undisturbed for 3 minutes to allow some browning. Toss and cook for another 5 min
Add the salt, oregano, paprika, thyme and onion powder to the chickpeas, and toss well to coat the chickpeas. Cook for 4 min to allow flavors to blend, then take off the heat and wipe out the pan.
Cook the orzo**.
Bring a large pot of water to a boil for the orzo and salt generously
Cook the orzo until just al dente - about 8-10 min(don’t cook until soft; it will continue cooking in the sauce). Drain the orzo in a colander over a bowl, reserving 1/2 cup of the cooking water.
Make the basil gremolata
In a small bowl, combine the chopped basil, the 1 clove of minced garlic, lemon zest, and several pinches of flaky salt. Set aside.
Puttiing it together
Heat the ¼ cup olive oil in the same frying pan used for the chickpeas over medium-low heat
Once the oil is warm (but not too hot), add the 5 cloves of sliced garlic and cook, swirling the pan or stirring frequently and separating the slices, for 1-2 min, until the garlic just turns golden (don't wait until it browns).
Add the preserved lemon peel and Aleppo pepper and cook for another 1 min, swirling the pan often. Season with a pinch of salt and pepper.
Add the pasta water to the frying pan and whisk to combine. Add in the hot cooked orzo, lemon juice and sundried tomatoes and mix well.
Add the spinach and toss wilted for a min or two. Add in the spiced chickpeas and toss again. Take off the heat. Add the basil gremolata and toasted pine nuts.
Notes
Serves 8-10 as a side or 4-6 as a main
* If you don’t have access to preserved lemons and add additional 1 tablespoon of lemon zest when you add the orzo
**Its best to add the orzo to the mix while it is still warm as this way it absorbs the flavors more readily
I adapted this recipe by adding more chickpeas and spinach
Thanks to and adapted from rainbowplantlife