Brighten up your dinner with this lemony artichoke and chickpea pasta bake. Chickpeas are an excellent source of protein and fiber while artichokes hold their own offering a plethora of antioxidants. The bright flavor of lemon shines throughout highlighting the earthy flavors of the artichokes and chickpeas. The piney rosemary flavor and red chili flakes spice things up a bit, but not so much to overwhelm. So dig into this delicious artichoke and chickpea pasta bake tonight!
Ingredients
- 1/2 cup Orzo, dried
- 1 tsp Rosemary, crushed
- 2 tsp Garlic Powder
- 1/4 tsp Red Pepper Chili Flakes
- 2 Cups Vegetarian Broth
- 1/2 cup Lemon, juiced and zested
- 1 can of Garbanzo Beans, rinsed and drained
- 1 can of Artichoke Hearts, rinsed
- Salt/Pepper, to taste
- Goat Cheese, crumbled
Directions
- Preheat oven to 350 degrees.
- Spray saucepan generously with cooking spray.
- Brown orzo for 5-10 minutes on medium-high heat.
- Add rosemary, garlic powder, and red pepper flakes. Cook for 1-2 minutes, stirring.
- Add broth, lemon juice, and lemon zest. Cook for 10 minutes.
- While simmering, spray an 8 x 8 glass plan with cooking spray. Add chickpeas and artichoke hearts.
- Add half-cooked orzo to baking dish.
- Cook for 25-30 minutes, or until orzo is cooked and liquid is gone.
- Serve with Goat Cheese crumbles. Enjoy!