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Homemade Creamy Lemon Orzo with Chickpeas & Broccoli photo

Creamy Lemon Orzo with Chickpeas & Broccoli

A bright, creamy one-pot orzo with chickpeas, seared broccoli, and a cashew lemon cream.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings

Equipment

  • Blender
  • Large braiser or Dutch oven

Ingredients
  

  • 1/4 cup raw cashews soaked for at least 2 hours and drained
  • 1/3 cup water
  • 1 tablespoon nutritional yeast
  • 1 tablespoon olive oil plus 1 teaspoon more, divided
  • 4 cups small broccoli florets
  • sea salt to taste
  • ground black pepper to taste
  • 1 small shallot finely diced (about 1/4 cup)
  • 2 cloves garlic minced
  • 3 sprigs thyme leaves minced
  • 1 teaspoon lemon zest
  • pinch chili flakes optional
  • 1/2 lb orzo pasta (227 grams)
  • 1 1/2 cups cooked chickpeas drained and rinsed (about one 15 oz can)
  • 2 cups vegetable stock plus extra as needed
  • 1 tablespoon fresh lemon juice
  • 1/4 cup flat-leaf parsley chopped

Instructions
 

  • Make the cashew cream: in a blender combine drained cashews, 1/3 cup water, and nutritional yeast; blend on high until very smooth and set aside.
  • Heat a large braiser or Dutch oven over medium and add 1 teaspoon olive oil.
  • Add the broccoli in a single layer, press down, and let cook undisturbed 4 minutes until the undersides brown and the broccoli brightens; season with salt and pepper, toss lightly, then transfer to a bowl.
  • Wipe out the pot, return to medium heat, and add the remaining 1 tablespoon olive oil. Add the diced shallot and cook until softened and translucent, about 4 minutes.
  • Add the minced garlic, minced thyme leaves, lemon zest, and chili flakes (if using); cook briefly until fragrant, about 30 seconds to 1 minute.
  • Stir in the orzo to coat it in the shallot mixture, then add the cooked chickpeas and season generously with salt and pepper.
  • Pour in 2 cups vegetable stock, bring to a boil, then reduce to a simmer and cook, stirring and scraping the bottom often, until the orzo is tender and creamy, about 8 minutes; add more stock as needed to maintain a loose, saucy consistency.
  • Once the orzo is soft, stir in the cashew cream and lemon juice, then add the seared broccoli back to the pot and bring gently to a simmer; taste and adjust seasoning.
  • Stir in chopped parsley and serve immediately, optionally with vegan parmesan and extra chili flakes.

Notes

  • GF orzo may release less starch so start with 1½ cups stock and add more as needed.
  • For a nut allergy, substitute ½ cup unsweetened rich non-dairy milk (soy or oat preferred).
  • Soak cashews at least 2 hours for a smooth cream.
  • Keep extra stock on hand to prevent the orzo from sticking.
  • Adjust salt and lemon to taste before serving.