Orzo, Chickpea and Spinach Pesto Bowl

Informations supplémentaires

25 min. | 551 kcal | easy | Vegetarian, Needs a blender, Even better the next day, Express, Family | Printable version

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!

140gOrzo

1unitChickpeas

1unitCorn Kernels

40gBaby Spinach

1unitLebanese Cucumber(s)

1unitTomato(es)

0.5unitShallot

1unitGarlic Clove(s)

0.5unitLemon

0.5unitGoat Cheese

What you need pot, pan, strainer, bowl, hand blender

551 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 79g

26%

fat 16g

25%

cholesterol 23mg

fiber 13g

52%

protein 27g

saturated 8g

40%

sodium 723mg

30%

sugar 12g

trans 0g