Vegetarian Orzo Pasta

Delicious vegetarian dish full of vitamins and minerals.

Ingredients

• 1 tablespoon olive oil
• 300 g cooked chickpeas (1 can, drained)
• 1 young onion
• 2 cloves garlic
• 100 g orzo pasta (1/2 cup)
• 200 g zucchini
• 4 pieces of sun-dried tomatoes
• 1 tablespoon tomato paste
• 350 ml vegetable broth
• Handful of spinach
• 4 tablespoons plant-based or regular cream
• 3 tablespoons grated Parmesan cheese

Spices:

• 1/2 teaspoon sweet paprika
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon thyme
• 1/2 teaspoon oregano
• Salt and pepper to taste

Preparation

1. Heat 1 tablespoon of olive oil in a pot. Add chickpeas and finely diced onion. Sauté for about 1 – 2 minutes.
2. Add pressed garlic, raw orzo pasta, spices, salt, and pepper. Mix well.
3. Add roughly chopped zucchini, finely chopped sun-dried tomatoes, and tomato paste. Stir and sauté for about 2 minutes.
4. Pour in hot vegetable broth and bring to a boil. Cook uncovered for about 15 minutes, stirring occasionally, until the pasta is tender and has absorbed all the broth.
5. Add spinach and stir it into the dish. Add cream, mix well, and bring to a boil.
6. Remove from heat and sprinkle with grated Parmesan cheese.