Creamy Orzo and Chickpeas
with olives / artichokes / broccoli

Name: Creamy Orzo and Chickpeas
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 1/2 cup Pasta, uncooked orzo; 3 cloves Garlic, chopped; 1/4 Onions, medium and red, thinly sliced; 1 can Artichoke hearts (14 oz / 397 g), drained and quartered (look for quartered hearts); 1/2 cup Olives, pitted Kalamata, halved lengthwise; 1 Tbsp Capers, drained and rinsed; 1 can Beans, garbanzo (14 oz / 397 g), drained and rinsed; 1 Tbsp Oil, cooking; 12 Tbsp Crème Fraiche- Mustard Sauce (ingredients listed separately); 1/2 cup Crème fraîche (sub sour cream, but it won’t be quite as thick and rich); 2 Tbsp Lemon juice; 2 Tbsp Mustard, Dijon; 1/2 tsp Thyme, dried; 1 lb Broccoli, chopped; 2 tsp Oil, cooking; 1 tsp Vinegar, red or white wine; 1/4 tsp Red pepper flakes (opt)

Active: 40 min Total: 40 min

Original GF Paleo Vegetarian

Crème fraîche is a thick, rich dairy product similar to sour cream, but it's the key to the creamy sauce that's served with this pasta. There's no need to pre-cook the sauce - just toss it with everything at the end and you're ready to eat.
Smarts: We've suggested serving roasted broccoli as a side dish, but feel free to just stir it into the pasta if you prefer.

Proteins

Beans, garbanzo

Cuisines

European - Mediterranean

Ingredients

Metric

Servings:

Creamy Orzo and Chickpeas:

Pasta, uncooked orzo - 1 1/2 cup
Garlic - 3 cloves , chopped
Onions, medium and red - 1/4 , thinly sliced
Artichoke hearts (14 oz / 397 g) - 1 can , drained and quartered (look for quartered hearts)
Olives, pitted Kalamata - 1/2 cup , halved lengthwise
Capers - 1 Tbsp , drained and rinsed
Beans, garbanzo (14 oz / 397 g) - 1 can , drained and rinsed
Oil, cooking - 1 Tbsp
Crème Fraiche- Mustard Sauce (ingredients listed separately) - 12 Tbsp

Crème Fraîche-Mustard Sauce:

Crème fraîche - 1/2 cup (sub sour cream, but it won’t be quite as thick and rich)
Lemon juice - 2 Tbsp
Mustard, Dijon - 2 Tbsp
Thyme, dried - 1/2 tsp

Roasted Spicy (or not) Broccoli:

Broccoli - 1 lb , chopped
Oil, cooking - 2 tsp
Vinegar, red or white wine - 1 tsp
Red pepper flakes (opt) - 1/4 tsp

Prep

Pasta - (If prepping right before cooking, get oven heating before continuing with prep.) Cook pasta according to package instructions. (Can be done up to 5 days ahead)
Broccoli / Garlic / Onions / Artichoke hearts / Olives / Capers - Prep as directed. Store broccoli and garlic each in their own containers. Combine onions and artichoke hearts in one container. Combine olives and capers in a fourth container. (Can be done up to 5 days ahead)
Make sauce - Combine crème fraîche, lemon juice, mustard, and thyme. (Can be done up to 5 days ahead)
Beans - Drain and rinse.

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Make

Heat oven to 425F / 218C.
Spread broccoli out on a sheet pan and toss with oil (portion for broccoli), vinegar, red pepper flakes, and some salt and pepper.
Roast broccoli, shaking the pan halfway through cooking, until tender, 20 to 25 minutes.
When broccoli is nearly finished roasting, heat a wok or large skillet with oil (portion for pasta) over medium heat. Add onions, artichoke hearts, and garlic to heated pan with a pinch of salt. Saute until garlic is fragrant and onions are starting to soften, 3 to 4 minutes. Stir in olives, capers, and beans and cook until warmed through, ~1 minute. Add pasta and cook until heated through.
Remove pan from heat and stir in sauce. Taste pasta and season with some salt and pepper if needed.
Serve pasta with broccoli on the side. Enjoy!

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