Your next secret ingredient might just be Orzo. So give this delicious Napolina recipe a try!
Lemon Orzo with Spinach & Roasted Chickpeas
Cooking Time
30 mins
Servings
4
Method:
1. In a bowl add the Napolina chickpeas and season with salt and pepper then empty onto a baking tray and roast in the oven for 30 mins at 200ºC until golden and crispy.
2. Next add the Napolina Olive Oil to a frying pan and add the onion, garlic and parsley and fry on a medium heat for a few minutes until soft and translucent.
3. Then add the lemon juice, water and vegetable stock cubes then mix together well over a medium heat.
4. Add the orzo and simmer on a medium heat for around 15 mins stirring continuously until the pasta begins to soak up the stock then add the spinach and mix in with the orzo until it has wilted followed by the roasted chickpeas giving it one final stir.
5. Serve up on a large plate or platter over a bed of fresh rocket and drizzle a little extra lemon and enjoy!
Ingredients
- 250g Napolina Orzo
- 500ml water
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 1 red onion, finely chopped
- 1 tbsp fresh parsley, roughly chopped
- 500ml water
- 2 vegetable stock cubes
- 1 lemon, juiced, plus more for serving
- 1 can Napolina chickpeas
- 100g fresh rocket, for serving
- 100g spinach
- Salt & pepper to taste
Video Instructions:
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