Lemon Orzo

Serves: 4 

Ingredients	Qty	Prep
Chickpeas
Chickpeas	1 can/15 oz	drain & rinse
Olive oil	1 tbsp
Salt	1/2 tsp
Oregano	1/2 tsp
Red chili powder	1/2 tsp
Thyme	1/4 tsp
Onion powder	1/4 tsp
Basil Gremolata
Basil	2 cups or more	chopped
Lemon zest	1 large
Garlic	1 clove	shredded
Flaky salt	to taste
Orzo
Orzo pasta	8 oz	cooked
Olive oil	1/4 cup
Garlic	5 large	sliced thinly
Pumpkin seeds	1/4 cup
Lemon zest/juice	2 tbsp	to taste
Red pepper flakes	1/4 tsp
Salt	to taste
Pepper	to taste
Sundried tomatoes	as needed
Spinach	100g	chopped

Method:

• Transfer the chickpeas to a clean dish towel. Rub gently to dry
• In 1 tbsp of hot oil, add the chickpeas and spread out in a single layer. Cook undisturbed for 2 minutes to allow some browning. Toss and cook for another 3 to 5 minutes, or until chickpeas are golden brown and blistered in spots
• Turn off the heat, then add the salt, oregano, paprika, thyme, and onion powder to the chickpeas, and toss well to coat the chickpeas. Add little oil if the chickpeas is too dry
• In a small bowl, combine the chopped basil, the lemon zest, minced garlic, and a few pinches of flaky salt
• Cook the orzo and drain, reserving all the starch water
• Fry the sliced garlic and pine nuts in the olive oil. Cook for 5 to 6 minutes, or until most of the garlic and pine nuts turn golden.
• Add lemon zest (or lemon pesto if using) and chili flakes. Cook for 1 minute, and add salt and pepper
• Add 1/4 cup pasta water to the pan and whisk. Add in the hot orzo and chopped sun-dried tomatoes, tossing to combine 
• Add more pasta water as needed to bring the sauce together and/or if the orzo sticks a lot.
• Add the spinach and 2 tablespoons lemon juice and toss gently until wilted 
• Add the basil gremolata and toss gently. Taste for seasonings, adding lemon juice or salt as needed. Plate with spiced chickpeas on top.