One Skillet Toasted Garlic and Chickpea Orzo

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Ingredient:

• 1–2 tbsp extra virgin olive oil, divided
• 1, 15 oz can chickpeas, rinsed and drained
• 1/4 tsp fennel seeds
• 1 tsp adobo seasoning, divided 
• 1/2 medium yellow onion, diced
• 1/2 cup mushrooms, sliced (op)
• 5 cloves of garlic, thinly sliced
• 1/4 cup marinated artichoke hearts, roughly chopped
• 1 red pepper, sliced into strips
• 1 1/2 cups dry orzo
• 2 tsp smoked paprika
• 1 tsp dry basil
• 1 tsp dry oregano
• 1/4 tsp salt
• 5 sprigs of thyme or 1/2 tsp dry thyme
• 3 cups vegetable broth
• Spinach, (opt)

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Method:

1. Add half your oil to a large skillet over medium heat. Add in your chickpeas, fennel seeds and 1/2 tsp of adobo seasoning. Stir your chickpeas occasionally until they are golden and then set aside.

1. To the same pan add in your onions and mushrooms along with a pinch of salt and sauté until softened.

1. Add in the remaining oil and add in your garlic and artichoke hearts, sautéing for a minute to become fragrant.

1. Stir in your peppers and cook for another minute then add in your orzo and all remaining seasonings. Toss to coat and sauté for 2-3 minutes.

1. Pour in your vegetable broth and allow the mixture to come to a rapid simmer. Allow the orzo to cook for 15 minutes uncovered until the orzo is al dente.

1. Once the orzo has absorbed most of the liquid, you can add in a few handfuls of spinach if desired. Allow the spinach to wilt then remove from heat and adjust seasonings to taste. Top your orzo with the chickpeas and serve.