One Pan Lemon Pesto Orzo and Chickpeas
Bright, creamy, and packed with plant-powered protein, this One Pan Lemon Pesto Orzo and Chickpeas recipe is the weeknight dinner of my dreams. A vibrant, one-pan dinner made with lemony pesto, chickpeas, kale, and orzo. Creamy, comforting, and ready in under 30 minutes!
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 6 cloves fresh minced garlic
- 1 teaspoon salt, plus more to taste
- 1 teaspoon black pepper, plus more to taste
- 1 teaspoon garlic powder
- ½ teaspoon red chili flakes, optional
- 1 cup uncooked orzo
- 1 15-ounce can of chickpeas, drained and rinsed
- 2 cups vegetable broth
- ½ cup vegan cream
- 1 cup lemon pesto, recipe in the notes section below
- 1 bunch kale, stems removed and thinly chopped
- 1 14-ounce can of artichoke hearts, drained and rinsed
- Juice of half a lemon
- Vegan parmesan cheese, for garnishing, optional
- Fresh minced parsley, for garnishing, optional
Instructions
- Heat the olive oil in a large sauté pan over medium heat.
- Add the onion and cook, stirring often, until fragrant, 3 to 5 minutes.
- Add garlic and season with the salt, pepper, garlic powder, and red pepper flakes and cook for another 1 to 2 minutes until fragrant.
- Stir in the dry orzo and chickpeas and continue to cook for another for 1 to 2 minutes to toast the orzo slightly.
- Pour in the vegetable broth and cream.
- Increase the heat to medium-high and bring to a simmer.
- Once at a simmer, reduce the heat to low, cover, and cook, stirring occasionally, until the orzo is al dente and most of the liquid has absorbed, 10 to 12 minutes.
- Stir in the pesto, chopped kale, and artichoke hearts. Cook for 1 to 2 minutes until the kale is just barely wilted and everything is well combined and creamy.
- Turn off the heat and pour in the lemon juice, stirring to combine. Taste and adjust seasonings, if necessary.
- Enjoy immediately with a sprinkle of vegan parmesan and parsley. Enjoy!
Video
Notes
Lemon Pesto:
- ¾ cup raw almonds
- Zest of 2 lemons, plus their juice
- ¾ cup vegan parmesan
- 4 cloves garlic
- 1 teaspoon salt, plus more to taste
- 1 teaspoon black pepper, plus more to taste
- ½ teaspoon sugar, optional
- ½ cup olive oil
- ¼ - ½ cup water
- To make the lemon pesto, roughly pulse the almonds in a food processor until coarsely ground.
- Add the lemon zest, lemon juice, parmesan, garlic, salt, pepper, and sugar.
- While pulsing, slowly drizzle in the olive oil until smooth but still slightly coarse. If sauce seems too thick, stir in a little water to reach desired consistency.
- Taste and adjust seasonings, if necessary
- Refrigerate for up to 5 days or freeze in an airtight container for up to 3 months.
Tried this recipe?Let us know how it was!