Easy Orzotto with Chickpeas, Spinach and Dill

Get similar results for a creamy risotto simply by using orzo. Orzo has the ability to get as creamy as risotto. Match it with a flavorful tomato sauce, loaded with chickpeas and herbs and the result is this satisfying comfort food.

Serves 2-4

Cooking time - About 25 minutes

Ingredients

2 Tbsp extra virgin olive oil

3 cloves of garlic, minced

1 medium size yellow onion, finely chopped

Salt. to taste (if using pasta sauce from a jar, add salt accordingly)

Fresh black pepper, to taste

8 oz of orzo, uncooked

2 cups of tomato sauce (or 2 cups of pasta sauce from a jar)

1 bay leaf

1 tsp dried basil

Crushed red pepper, as needed

1 veggie bouillon cube + 2 1/2 cups of water (or 2 1/2 cups of vegetable broth)

1 1/2 cups of cooked chickpeas (or chickpeas from 1 can, rinsed & drained)

1/4 cup fresh dill, finely chopped

3 cups baby spinach

Crumbled vegan feta, as needed

Directions

1. In a large pot over medium-high heat, heat the olive oil and sauté the garlic for 30 seconds

2. Add the onions, salt and pepper and sauté for 2 minutes, stirring often

3. Add the orzo and toast for 2-4 minutes, stirring continuously

4. Reduce heat to medium, stir in the tomato sauce (or pasta sauce), bay leaf, dried basil, crushed red pepper and cook for 5-7 minutes

5. Add the veggie broth/bouillon cube+water, chickpeas, & bring to a steady simmer & let simmer for 5 minutes

6. Discard bay leaf, stir in dill & baby spinach

7. Season with salt & pepper, if needed

8. Garnish with crumbled vegan feta, before serving

*Leftovers can be stored in an airtight container in the refrigerator for up to 2 days

*When reheating leftovers, add a small quantity of hot water to loosen the mixture up