i love chickpeas, so it’s no surprise that this is one of my favorite meals ever. i’m not really sure what the inspiration was because eric invented it, but it’s wonderful and delicious and FAST and i looooove it.. chickpeas and orzo is definitely our go-to lazy date night dinner.



1c dry orzo
1 can of chickpeas, rinsed and drained
3 cloves garlic, minced
1T olive oil
2t margarine
1t lemon zest
juice of half a lemon
a hefty handful of arugula
salt and pepper to taste

boil a pot of water for the pasta. once it reaches a boil, salt the water generously, pour in the orzo and set a timer for 8 minutes (or about one minute shy of al dente according to your pasta’s directions). while that’s going, lightly fry 3 cloves of garlic in the oil to take the edge off, and then add your drained chickpeas. salt them a bit and let them soak up some garlicy goodness. when the pan starts to get a little dry, add in a ladle or two of the pasta water (it’s okay to steal some while the orzo is still cooking, and it’s ndb if you get some undercooked pasta in the chickpeas). this will prevent the garlic from burning and also help the oil and garlic to stick to the orzo later. cook the chickpeas until the water is mostly gone and the orzo is done, and dump the margarine and drained orzo in the pan. keep cooking in the pan and mix until the chickpeas are pretty evenly distributed. i sometimes make this without the margarine, but it’s really much better with it- everything gets nice and oiled up and delicious. now take the pan off the heat and mix in the lemon zest, lemon juice and greens. don’t be shy with the arugula, it wilts down quite a bit.

eat with a spoon and LOVE IT.


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