Lemon orzo

Ingredients

• 1 Tbsp olive oil
• 1 small onion, diced
• 4 cloves garlic, minced
• 1 tsp ground turmeric
• ½ tsp ground cumin
• ½ tsp crushed red pepper flakes
• 875 ml vegetable broth
• 1 can chickpeas, rinsed and drained (or 130g dried chickpeas, cooked)
• 1 cup uncooked orzo pasta
• 1 small lemon, zested and juiced
• 2 large handfuls fresh baby spinach
• fine sea salt and freshly-ground black pepper
• chopped fresh coriander, for topping

Instructions

1. Heat oil in large non-stick pan over medium-high heat. Add onion and cook until transparent, then add garlic, turmeric, cumin and red pepper flakes and cook for one minute.
2. Add broth, chickpeas, orzo, salt and lemon zest, then bring to a simmer. Cook until orzo is al dente, stirring regularly; add a little extra broth if more liquid is needed.
3. Remove from heat, stir in the spinach, lemon juice and seasoning and allow spinach to wilt.
4. Serve warm and top with coriander if you want to.

Serves 4.