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Easy One-Pot Spinach Artichoke Orzo with Chickpeas (Vegan) photo

One-Pot Spinach Artichoke Orzo with Chickpeas (Vegan)

This One-Pot Spinach Artichoke Orzo with Chickpeas is a creamy, nutritious delight! Perfect for busy weeknights!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Vegan
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup water
  • 5 oz baby spinach
  • 1 tablespoon olive oil
  • 1 large shallot fine dice
  • 2 cloves garlic minced
  • 1 tablespoon nutritional yeast
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon lemon zest
  • ½ teaspoon ground chilies or chili flakes optional
  • 1 tablespoon light miso
  • 1 teaspoon Dijon mustard
  • 8 oz dry orzo pasta
  • 1 cup cooked chickpeas (from a 15 oz/443 ml can)
  • 2 cups chopped artichoke hearts (from a can/jar)
  • to taste Sea salt
  • to taste ground black pepper
  • 3 cups vegetable stock
  • ½ cup unsweetened rich non-dairy milk such as cashew
  • 1 tablespoon lemon juice
  • 1 teaspoon vegan Worcestershire sauce

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Measuring cups and spoons
  • Knife and cutting board

Method
 

Instructions
  1. In a large pot, heat the olive oil over medium heat. Add the diced shallot and sauté until translucent, about 3-4 minutes. Then, stir in the minced garlic and cook for an additional minute until fragrant.
  2. Sprinkle in the nutritional yeast, onion powder, garlic powder, lemon zest, and optional chili flakes. Stir well to combine.
  3. Add the light miso and Dijon mustard to the pot, stirring until everything is well combined and creamy.
  4. Pour in the dry orzo pasta, cooked chickpeas, and artichoke hearts. Season with sea salt and black pepper. Pour in the vegetable stock and stir to combine.
  5. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 10-12 minutes, or until the orzo is cooked al dente and has absorbed most of the liquid.
  6. Once the orzo is cooked, stir in the baby spinach, non-dairy milk, lemon juice, and vegan Worcestershire sauce. Cook for an additional 2-3 minutes until the spinach is wilted and everything is heated through.
  7. Taste and adjust seasoning if necessary. Serve your One-Pot Spinach Artichoke Orzo with Chickpeas (Vegan) warm, garnished with extra lemon zest or a sprinkle of chili flakes for an added kick.

Notes

  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • This dish can be frozen for up to 3 months; reheat with a splash of vegetable stock.
  • Feel free to swap spinach with kale or Swiss chard for variations.