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Orzo, Chickpea and Spinach Pesto Bowl

25 min. | 551 kcal | easy |
Needs a blender, Express, Vegetarian, Family
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1. Setup Zest the lemon. Thinly slice the cucumber. Chop the shallot. Cut the tomato into cubes. Cut the garlic into pieces.
2. Make the pesto Add the garlic, spinach, lemon zest, lemon juice, 1 tsp. of sugar, 1/4 2P | 1/3 3P cup of oil, salt and pepper in a container. Use a hand blender to reduce everything into a pesto. Children are often interested in seeing a blender in action, take the opportunity to show them the ingredients that go into the sauce, they will be curious to give it a taste.
3. Cook the orzo Bring a pot of water to a boil. Pour in the orzo and cook 6-8 minutes until tender. Drain. Mix with a drizzle of oil, salt and pepper. Reserve.
4. Cook the chickpeas Heat a drizzle of oil with 1 tbsp of butter in a pan over medium high heat. Cook the chickpeas and corn 5-6 minutes until browned. Add salt and pepper to taste.
5. Plate your dish Serve the orzo in a bowl with the chickpeas, corn, vegetables and goat cheese. Garnish with the spinach pesto. Bon appétit!
180 ml Orzo
1 unit Chickpeas
1 unit Corn Kernels
40 g Baby Spinach
1 unit Lebanese Cucumber(s)
1 unit Tomato(es)
0.5 unit Shallot
1 unit Garlic Clove(s)
0.5 unit Lemon
0.5 unit Goat Cheese
What you need pot, pan, strainer, bowl, hand blender
551 kcal
% daily value
% daily value
carbohydrate 79g
fat 16g
cholesterol 23mg
fiber 0g
protein 27g
saturated 8g
sodium 723mg
sugar 12g
trans 0g