Chickpeas & Orzo & Zucchini. Chickpeas (Cicer arietinum L.) are a type of legume in the same family as kidney beans and peanuts. They have a buttery, nutty flavor and creamy texture. Chickpeas Two varieties of chickpea: the larger light tan Kabuli and variously coloured Desi chickpea.
Pat dry chickpeas with paper towel, removing any skins that may come off. In a bowl, toss chickpeas with olive oil, and season to taste with salt, garlic salt, and cayenne pepper, if using. Watch carefully the last few minutes to avoid burning. You can have Chickpeas & Orzo & Zucchini using 8 ingredients and 3 steps. Here you go how you achieve that.
Ingredients of Chickpeas & Orzo & Zucchini
- It’s 1 cup of Orzo cook from direction.
- It’s 2 of medium zucchini, clean & dice in pieces.
- It’s 1 of red onion diced.
- You need 1 clove of garlic diced.
- You need of Vegetable stock for the orzo.
- Prepare 1/2 cup of parmasan cheese graded.
- Prepare 2 tbs of olive oil.
- It’s 1 can of chickpeas drained.
Combine chickpeas, onion, garlic, lemon zest, oil, and a couple big pinches of salt in a large pot. Bring to a boil, then reduce heat to medium-low and. Chickpeas are a common ingredient in many dishes in Pakistan where I grew up. I incorporate the tastes of my home country when cooking for my American-born daughters.
Chickpeas & Orzo & Zucchini Instructions
- Cook orzo by package directions. But instead of water use vegetable stock hold back 2 cups of stock to mix in later.
- Sauté red onion, garlic, zucchini in a medium sauté pan with 2 tbs olive oil untill soft..
- Mix in orzo, parmasan cheese, chickpeas and stock mix and warm untill cheese is melted and chickpeas are warm on low heat. Eat and enjoy. If you try this give some puctures. Thanks..
I have combined the light spice of Pakistani foods with the love of deep-fried finger foods that many Americans, including my daughters, enjoy. Chickpeas are such a versatile ingredient – use them whole, or crushed to make falafel or veggie burgers, or mashed to a creamy consistency for hummus or a side dish. Chickpeas (aka garbanzo beans, ceci, and bengal gram) are loved around the globe. Canned or dried, they've got a prime spot in our pantry. These nutritional overachievers are chock-full of fiber.