Photo: Orzo with Chick Peas Recipe
Ingredients
- Salt
- 1/2 pound orzo
- 2 tablespoons extra-virgin olive oil
- 1 small to medium zucchini, diced
- 1/2 red onion, chopped
- 3 cloves garlic, chopped
- Salt and freshly ground black pepper
- 1 (15-ounce) can chick peas, drained
- 1/2 cup parsley leaves, chopped
- 1/4 cup mint leaves, finely chopped
- 1/2 cup feta or goat cheese, crumbled
Directions
Bring a large pot of salted water to a boil. Add orzo and cook to al dente.
Heat extra-virgin olive oil in a skillet, add zucchini, onions and garlic, season with salt and pepper and cook 6 to 7 minutes until tender, add chick peas and heat through. Toss with herbs, orzo and cheese, adjust salt and pepper and serve.
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By Peebsy-Weebsy
Western Maryland
on January 14, 2012
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So easy to make and so delicious. I added some chopped tomato and sliced black olives for more color and flavor. Since I served this as a cold salad, I made a dressing of olive oil and lemon juice to mix in. I topped it with toasted pine nuts. A definite make-again recipe for a quick take-to-work lunch.
By 3 bambinos
on January 13, 2012
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I made this as a main dish because it is such an expensive side. Though a bit pricey, this recipe is absolutely delicious and I will make it again. The freshness of the herbs mixed with the earthiness of the chickpeas and vegetables...plus a tang of cheese...it is really good. You could add some shrimp or cooked chicken to make it into a meal but I made it as it is written and served it with crusty bread.
By maidenmateer
Chillicothe, OH
on January 10, 2012
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Made this tonight and it was great! It looked and sounded good to me and it turned out better than I thought it would. I was skeptical of the mint so I only added a little bit. After tasting it, I added more. When we went back for seconds, I stirred in some leftover Creamy Corn, another RR recipe, which tasted even better. Super good recipe!!!
Read all 38 reviews