Go Back
–+ servings

Leek Chickpea Arugula Orzo

Serves 4

Ingredients

  • 1 tbsp Butter or olive oil
  • 1 Leek white & light green parts only, sliced into half-moons, rinsed
  • 1 cup Orzo uncooked
  • 1.5 - 2 cups Water or broth
  • 2 tbsp Creme fraiche or sour cream
  • 3 cups Arugula roughly chopped
  • 1 can Chickpeas 15oz can, drained
  • 1 Lemon juiced
  • 1½ tsp Kosher salt more to taste
  • Cracked black pepper
  • Chives thinly sliced, for garnish

Instructions

  • Melt 1 tbsp butter in a large pan or pot over medium heat and add the sliced leeks with a small pinch of salt. Stir and sweat these down for a few minutes until they begin to soften and become a bright green color. Push the leeks to the sides of the pan.
  • Add 1 cup of orzo to the center of the pan and stir to combine with the leeks and lightly toast over medium-low heat. Then, add 1.5-2 cups of water (or broth if you have it) along with 1.5 tsp salt and black pepper and stir to combine. Simmer and continue stirring for 5-10 minutes until orzo is al dente.
  • Turn the heat to low, then stir in 2 tbsp of creme fraiche or sour cream and fold in the drained chickpeas. Stir in 3 cups chopped arugula until it begins to wilt and fully combine with the pasta. Serve hot and garnish with flakey salt, more cracked pepper, and/or chopped chives.