One-Skillet Artichoke & Chickpea Orzo

Name: One-Skillet Artichoke & Chickpea Orzo
Prep time: 10 s
Cook time: 35 s
Total time: 45 s
Yield: 6
Cuisine: Global
Ingredients: 300 grams Frozen Artichoke Hearts chopped; 1 tablespoon Olive oil; 3 Cloves Garlic crushed; 1 1/2 teaspoon ground cumin; 2 cups Orzo; 2 cubes MAGGI® Vegetable Bouillon; 1000 milliliters Hot Water; 1 cup Baby spinach; 1 cup Sundried Tomatoes roughly chopped; 1 can Cooked Chickpeas drained; 1 cup Feta Cheese crumbled; 4 tablespoons fresh lemon juice; 1 bunch Fresh parsley chopped

(0)

Intermediate

•

45 Min

Ingredients

6 Servings

Artichoke

300 g

Olive oil

1 tbsp

Garlic, finely chopped

3 Cloves

ground cumin

1.5 tsp

Fettuccini pasta

2 cups

MAGGI® Vegetable Bouillon

2 cubes

Hot Water

1000 mL

Spinach

1 cup

sundried tomatoes

1 cup

Cooked Chickpeas, drained

1 can

Feta Cheese, crumbled

1 cup

fresh lemon juice

4 tbsp

Fresh parsley, chopped

1 bunch

Utensils and appliances

Nutritional Information

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Carbohydrates

36.41 g

Energy

271.3 kcal

Fats

9.84 g

Protein

12.15 g

Nutrition Table Footer

Recipe steps

3 min

1 min

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in a large skillet, cook Artichoke pieces in Oil until golden, add Garlic, Cumin and Orzo Pasta and cook for 5 minutes until pasta is golden.

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3 min

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Add Maggi Vegetable Stock, Water, Spinach/Kale, Sundried Tomatoes, and Chickpeas, cover and simmer for 10-15 minutes until stock is absorbed and pasta is cooked.

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Drizzle with lemon juice and garnish with parsley before serving.

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One-Skillet Artichoke & Chickpea Orzo

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One-Skillet Artichoke & Chickpea Orzo

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