Издатель
ONE POT CHICKPEA ORZO STEW!
Makes 6 servings
Ingredients:
3 tablespoons extra virgin olive oil
1 large onion, finely diced
4 garlic cloves, mashed
1 tablespoon fresh rosemary, chopped
1 teaspoon ground cumin
1/2 teaspoon crushed red pepper flakes
Sea salt and fresh ground pepper
1 1/4 cups orzo pasta
1 28oz can whole peeled tomatoes, drained
1 15ox can chickpeas, drained and rinsed
3 cups vegetable broth
2-3 cups fresh spinach
Garnish: parmesan cheese (or plant-based substitute)
Heat the oil in a large pot on the stove. Once the oil is hot, add the onion, and sauté for about 5-6 minutes, until the onion begins to soften. Add the garlic, rosemary, cumin, and red pepper flakes. Season well with salt and pepper. Next, add the tomatoes and the chickpeas, using a spoon to smash and break down some of the tomatoes and chickpeas. Add the vegetable broth and pasta, and give everything a nice stir, making sure that nothing sticks to the bottom. Bring to a gentle boil, then cover, reduce the heat to low, and allow to cook for about 10-12 minutes. The pasta should be al dente. Remove the pot from the heat and add the spinach, stirring for about 1-2 minutes, until the spinach is wilted. Top with fresh grated parmesan cheese, and serve!
#recipeoftheday #recipe #easyrecipe #shorts
Makes 6 servings
Ingredients:
3 tablespoons extra virgin olive oil
1 large onion, finely diced
4 garlic cloves, mashed
1 tablespoon fresh rosemary, chopped
1 teaspoon ground cumin
1/2 teaspoon crushed red pepper flakes
Sea salt and fresh ground pepper
1 1/4 cups orzo pasta
1 28oz can whole peeled tomatoes, drained
1 15ox can chickpeas, drained and rinsed
3 cups vegetable broth
2-3 cups fresh spinach
Garnish: parmesan cheese (or plant-based substitute)
Heat the oil in a large pot on the stove. Once the oil is hot, add the onion, and sauté for about 5-6 minutes, until the onion begins to soften. Add the garlic, rosemary, cumin, and red pepper flakes. Season well with salt and pepper. Next, add the tomatoes and the chickpeas, using a spoon to smash and break down some of the tomatoes and chickpeas. Add the vegetable broth and pasta, and give everything a nice stir, making sure that nothing sticks to the bottom. Bring to a gentle boil, then cover, reduce the heat to low, and allow to cook for about 10-12 minutes. The pasta should be al dente. Remove the pot from the heat and add the spinach, stirring for about 1-2 minutes, until the spinach is wilted. Top with fresh grated parmesan cheese, and serve!
#recipeoftheday #recipe #easyrecipe #shorts
- Категория
- вегетарианские блюда
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