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3.0 KiB
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6 | recipeTable |
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2021-09-21 | Recipe | NonRoot |
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Parent:: @@Recipes, @Main dishes
name Edit Recipe parameters
type command
action MetaEdit: Run MetaEdit
id EditMetaData
^button-PastaeCeciEdit
name Save
type command
action Save current file
id Save
^button-PastaeCeciNSave
Pasta e Ceci
style: number
Practical Informations
Courses: | $=dv.current().Recipe.Courses |
Categories: | $=dv.current().Recipe.Categories |
Collections: | $=dv.current().Recipe.Collections |
Serving size: | $=dv.current().ServingSize |
Cooking time: | $=dv.current().Recipe.CookingTime min |
Ingredients
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Instructions
title: Tips from the chef
**Add extra vegetables:** If you want to add extra vegetables to punch up this one-pot meal, stir in a 12-ounce bag of spinach or corn kernels at the end of cooking. Heat just until warmed through.
**Storage:** Leftovers can be stored in an airtight container and refrigerated for up to 3 days.
- Heat the oil in a large Dutch oven or pot over medium-high heat until shimmering. Add the onion and sauté until softened and fragrant, about 3 minutes.
- Add the orzo and garlic, season with salt and pepper, and sauté until fragrant, about 1 minute.
- Stir in the broth, tomatoes, and chickpeas and bring to a boil. Cover, reduce to a simmer, and cook, stirring frequently so that the orzo doesn’t stick, until most of the liquid is absorbed and the pasta is al dente, about 10 minutes or according to package instructions. (If the pasta isn’t completely cooked at this point, add another splash or two of broth or water to the pot and continue to simmer until it has.)
- Stir in the Parmesan cheese. Taste and season with salt and pepper as needed. Garnish with the chopped basil and additional grated cheese, if desired.