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homemade One-Pot Spinach Artichoke Orzo with Chickpeas (Vegan) photo

One-Pot Spinach Artichoke Orzo with Chickpeas (Vegan)

A creamy, one-pot vegan orzo with spinach, artichokes, and chickpeas for a quick weeknight meal.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 3 servings

Equipment

  • large deep skillet or braiser
  • Lid
  • Wooden Spoon or Spatula
  • Measuring cups and spoons
  • Can opener

Ingredients
  

  • 1/2 cup water
  • 5 oz baby spinach (about 142 grams)
  • 1 tablespoon olive oil
  • 1 large shallot finely diced
  • 2 cloves garlic minced
  • 1 tablespoon nutritional yeast
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon lemon zest
  • 1/4 teaspoon ground chilies or chili flakes optional
  • 1 tablespoon light miso
  • 1 teaspoon Dijon mustard
  • 8 oz dry orzo pasta (about 227 grams)
  • 1 1/2 cup cooked chickpeas from a 15 oz (443 ml) can
  • 2 cups chopped artichoke hearts from a can or jar
  • sea salt to taste
  • ground black pepper to taste
  • 3 cups vegetable stock
  • 1/2 cup unsweetened rich non-dairy milk such as cashew
  • 1 tablespoon lemon juice
  • 1 teaspoon vegan Worcestershire sauce

Instructions
 

  • Place a large deep skillet or braiser over medium heat and add 1/2 cup water and the baby spinach. Cover and steam until wilted, about 1–2 minutes.
  • Remove the spinach, let it cool slightly, then squeeze out excess moisture and roughly chop; set aside.
  • Pour the remaining water out and wipe the pan clean. Return the pan to medium heat and add the olive oil.
  • Add the finely diced shallot and sauté until soft and translucent, about 5 minutes.
  • Add the minced garlic, nutritional yeast, onion powder, garlic powder, lemon zest, and ground chilies (if using) and sauté for 1 minute.
  • Stir in the light miso, Dijon mustard, dry orzo, cooked chickpeas, and chopped artichoke hearts; season with salt and pepper.
  • Pour in the vegetable stock, bring to a boil, then reduce heat to a simmer. Cook, stirring frequently and scraping the bottom, until the orzo is tender and most liquid is absorbed, about 8 minutes.
  • Stir in the non-dairy milk, lemon juice, vegan Worcestershire sauce, and the chopped spinach. Cook briefly until heated through and combined, then taste and adjust seasoning.
  • Serve hot, adding extra chili flakes if desired.

Notes

  • Start with less stock if using gluten-free orzo and add more as needed while cooking.
  • Stir often and scrape the pan to prevent sticking.