Chickpea Orzo Pilaf
Serves 4|
Hands-On Time:
|
Total Time:
Ingredients
- 3 tablespoons olive oil
- 1 cup chopped onion
- 1 medium carrot, finely diced
- 2 garlic cloves, minced
- 1 1/2 teaspoons curry powder
- 1/2 teaspoon dried thyme
- 1 cup orzo (rice-shaped pasta)
- 5 1/2 cups low-sodium chicken broth
- 1 (15.5-ounce) can chickpeas, rinsed and drained
- 2 tablespoons chili sauce
Directions
- Heat oil over medium heat in a large, deep skillet with a lid. Sauté the onion, carrot, and garlic with the curry powder and thyme until onion is soft. Add the orzo and sauté until the pasta is lightly browned.
- Stir in the chicken broth, chickpeas, and chili sauce; bring to a boil. Cover with a tight-fitting lid and reduce the heat to low. Simmer the stew 12 minutes, stirring occasionally, or until the orzo is fully cooked. (The stew should be a little brothy, not dry.)
Nutritional Information
- Per Serving
- Calories 461
- Calcium 75mg
- Carbohydrate 68g
- Cholesterol 0mg
- Fat 14g
- Fiber 7g
- Iron 4mg
- Protein 18mg
- Sat Fat 2g
- Sodium 483mg
What does this mean? See
Nutrition 101
.
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Quick Tip
Goya's low-sodium chickpeas are plump and tender and stay in one piece, unlike the often mushy, mealy ones from other companies.
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