Twenty Minute Chickpea and Spinach “Risotto”


I don’t have time to type out a long story but am really struggling with the whole get food on the table thing now that I am no longer an at-home mom with the leisure of morning grocery shopping and nap time prep time (the only part of Bringing Up Bebe that really intrigued me was the part where she talked about a French woman who got home at 6 PM every day and her whole family ate a home cooked meal, presumably without the use of corn dogs- please give me a book about how that happens) so when I throw something together that is fast and good I feel it’s important to share.

  • 1  tbsp olive oil plus a little more for chickpeas
  • 1 1/2 cups orzo
  • 3 1/2 cups water
  • Salt and pepper to taste
  • Spinach (handful of baby spinach)
  • 2 tbsp feta cheese, crumbled
  • 1 cup canned or cooked chickpeas (quick tip to make your own- soak overnight, cook five hours in crockpot, then drain and freeze- months’ worth of chickpeas at your fingertips)
  • Salt and pepper

Heat 1 tbsp oil over medium heat. Add orzo to pan and stir for 1-2 minutes until about 1/3 of the orzo has toasted (stole this method from Sally Schneider and never giving it back btw). Add water and bring to a boil then reduce heat and simmer until soupy, about 11 minutes.

Meanwhile toss chickpeas with olive oil and salt and pepper and roast at 425 until crisp. (This is optional but I like the crunch.)

When orzo is soupy, stir in spinach and continue to cook until spinach is wilted. Add feta, chickpeas, and season to taste. Add some lemon juice or red wine vinegar if you want to go really crazy.

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