This hearty dish combines tender orzo pasta, protein-packed chickpeas, and a medley of fresh vegetables, all simmered to perfection in a flavorful vegetable broth.
Ingredients – SERVES 5
2 tbsp olive oil
1 small red onion finely chopped
1 bell pepper finely chopped
1/2 cup white wine
1 tsp kosher salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp dried tarragon
1 tsp Italian seasoning
1 15 oz. chickpeas drained and rinsed
1 medium zucchini diced
1 15 oz. can crushed tomatoes
2 cups vegetable broth
1/2 cup finely chopped sun-dried tomatoes packed in oil
1/3 cup full-fat coconut milk
3/4 cup to 1 cup cooked orzo pasta
Instructions:
Preheat a large pan or pot over medium heat and add oil and onions. Cook for 8 to 10 min on medium low, stirring periodically.
Add bell pepper, stir, cook for 5 min. Add white wine, simmer until liquid is almost evaporated. Add seasonings, chickpeas and zucchini. Stir and cook 3 min.
Add crushed tomatoes and broth, stir, and bring to a simmer. Add sun-dried tomatoes and coconut milk, stir and add in the cooked orzo.
