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One-Skillet Artichoke & Chickpea Orzo
3'
Not included in this recipe
Treenut
Fish
Crustaceans
Ingredients
Servings
-
6 Portions
+
Frozen Artichoke Hearts, chopped
300 grams Frozen Artichoke Hearts, chopped
Olive oil
1 tablespoon Olive oil
Garlic, crushed
3 Cloves Garlic, crushed
ground cumin
1 1/2 teaspoon ground cumin
Orzo
2 cups Orzo
MAGGI® Vegetable Bouillon
2 cubes MAGGI® Vegetable Bouillon
Hot Water
1000 milliliters Hot Water
Baby spinach
1 cup Baby spinach
Sundried Tomatoes, roughly chopped
1 cup Sundried Tomatoes, roughly chopped
Cooked Chickpeas, drained
1 can Cooked Chickpeas, drained
Feta Cheese, crumbled
1 cup Feta Cheese, crumbled
fresh lemon juice
4 tablespoons fresh lemon juice
Fresh parsley, chopped
1 bunch Fresh parsley, chopped
One-Skillet Artichoke & Chickpea Orzo
Nutri value
| Carbohydrates | 36.4 g |
| Energy | 271.29 kcal |
| Fat | 9.83 g |
| Protein | 12.14 g |
| Fiber | 6.83 g |
| Sodium | 299.94 g |
| Sugar | 7.23 g |
Instructions
3 Steps
45'
Total
10'Preparation
35'Cooking
0'Waiting
Step by step
1 of 3
1'
Step 1
in a large skillet, cook Artichoke pieces in Oil until golden, add Garlic, Cumin and Orzo Pasta and cook for 5 minutes until pasta is golden.
Check
2 of 3
1'
Step 2
Add Maggi Vegetable Stock, Water, Spinach/Kale, Sundried Tomatoes, and Chickpeas, cover and simmer for 10-15 minutes until stock is absorbed and pasta is cooked. Sprinkle top with Cheese, place cover back and allow the steam to soften the cheese the cheese.
Check
3 of 3
1'
Step 3
Drizzle with lemon juice and garnish with parsley before serving.
Check
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One-Skillet Artichoke & Chickpea Orzo
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