Chickpea, Spinach, and Lemon Orzo

• 300 gorzo pasta
• 400 gcooked chickpeas(one can, drained and rinsed)
• 120 gbaby spinach
• 5 clovegarlic(thinly sliced)
• 900 mlvegetable stock(hot)
• 1 piecelemon(zest and juice)
• 4 tbspextra-virgin olive oil
• 0.5 tspdried chilli flakes
• 2 tbspnutritional yeast(for a cheesy note)
• salt and pepper(to taste)

Method

1. 1

   Heat 3 tbsp olive oil in a wide saucepan over medium heat. Add garlic and chilli flakes; gently sizzle 2 minutes until garlic is pale gold (do not brown).

2. 2

   Add orzo and toast in the oil for 1 minute. Pour in hot stock, add chickpeas, and stir. Simmer uncovered for 10–12 minutes, stirring often, until orzo is just cooked and the liquid is mostly absorbed but the mixture is still a little soupy.

3. 3

   Remove from heat. Stir in spinach, lemon zest and juice, nutritional yeast, and remaining olive oil until spinach wilts. Season with salt and pepper.

4. 4

   Cover and rest 2 minutes to allow orzo to finish absorbing. Serve with an extra drizzle of olive oil and lemon wedges.