Creamy Pesto Chickpea Orzo

Ingredients

• 1 can chickpeas, drained
• 300 g cooked orzo
• 35 g baby spinach
• 50 ml basil pesto
• 20 g grated parmesan
• 15 ml olive oil

Method

1. Step 1

   Heat the olive oil in a large skillet over medium heat and cook 35 g baby spinach for 2 minutes.

2. Step 2

   Add 1 can chickpeas, drained and stir it through the pan until it is hot and coated.

3. Step 3

   Stir in 50 ml basil pesto and let it simmer for 2 minutes.

4. Step 4

   Add 300 g cooked orzo and toss everything until combined.

5. Step 5

   Cook the skillet for 1 to 2 minutes so the flavors settle into the pan.

6. Step 6

   Finish the skillet with 20 g grated parmesan.

7. Step 7

   Spoon the mixture into bowls or onto plates and serve it warm.