One-pot Mediterranean orzo

INGREDIENTS

1 tbsp extra virgin olive oil

1 onion, diced

1 garlic clove, minced

1 zucchini, diced

1 red capsicum, diced

1½ cups orzo (risoni)

1 can diced tomatoes

3 cups vegetable stock

2 tbsp tomato paste

Zest and juice of 1 lemon

400g canned chickpeas, rinsed and drained

1 tsp dried oregano

100g spinach

Crumbled feta and freshly chopped parsley to serve

Salt and pepper to taste

In a large pot, heat the oil over medium-high heat. Sauté onion, garlic, zucchini and capsicum for 5 minutes, until soft and tender.
Add orzo, diced tomatoes, stock, tomato paste, lemon zest and juice, chickpeas, and oregano to the pot and stir to combine. Bring to a simmer. Cover and cook for 10-15 minutes, until the orzo is soft.
Remove from heat and stir through the spinach.
Serve and top with feta and chopped parsley.

In a large pot, heat the oil over medium-high heat. Sauté onion, garlic, zucchini and capsicum for 5 minutes, until soft and tender.
Add orzo, diced tomatoes, stock, tomato paste, lemon zest and juice, chickpeas, and oregano to the pot and stir to combine. Bring to a simmer. Cover and cook for 10-15 minutes, until the orzo is soft.
Remove from heat and stir through the spinach.
Serve and top with feta and chopped parsley.

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