©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Orzo with Roasted Chickpeas

I pinned this recipe recently and you can find the original at Garnish with a Lemon.

1½ cups dried orzo
1 15-ounce can chickpeas, drained, rinsed and patted dry
¼ cup plus 1 tablespoon olive oil, divided
½ teaspoon cumin
½ teaspoon chili powder
¼ teaspoon cayenne pepper
¼ teaspoon salt
3 tablespoons freshly squeezed lemon juice
1 tsp garlic powder
3 – 4 tablespoons dried parsley
4 ounces Feta Cheese (or more to taste), crumbled
Kosher salt
Freshly ground black pepper

Prepare orzo according to package directions. Drain. Rinse with cold water if not serving immediately.

Preheat oven to 400 degrees.

Combine 1 tablespoon olive oil, cumin, chili powder, cayenne, and ¼ teaspoon salt in a medium bowl.

Add chickpeas and stir to combine. Spread coated chickpeas on a baking sheet and roast for 25-35 minutes, until they are golden and crunchy. Remove from oven and let cool.

In a large bowl, whisk together the remaining olive oil, lemon juice, garlic powder and parsley. Add the orzo and chickpeas beans and stir to combine. Season to taste with salt and pepper. Gently fold in the Feta Cheese.

Serve warm, cold or at room temperature.

 This was really good and even better this morning.

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