Ingredients

The following ingredients have 6 Servings
  • 12 oz orzo pasta
  • Salt
  • Extra virgin olive oil (I used Greek Private Reserve)
  • 1 lb zucchini (about 3 medium zucchini), diced
  • 10 to 12 garlic cloves, minced
  • 28 oz canned diced tomatoes (or 5 medium tomatoes, diced)
  • 16 oz canned chickpeas, drained and rinsed (or 2 cups fully cooked chickpeas)
  • Black pepper
  • 3/4 tsp sweet paprika
  • 3/4 tsp ground coriander
  • 1/2 tsp cumin
  • 10 fresh mint leaves, chopped
  • Juice of 1 lemon
  • Toasted pine nuts (I used more than 1/2 cup), optional

Instruction

  • Cook orzo pasta according to package instructions (I cooked mine in 3 qt salted boiling water for about 9 minutes). Drain, keeping about 1/2 cup of the cooking water. Set aside
  • In a large braiser or heavy pan like this one, heat 4 tbsp extra virgin olive oil over medium heat until shimmering but not smoking. Add zucchini; raise heat if needed and saute for about 5 minutes or so. Season with a little salt.
  • Now add garlic, diced tomatoes, chickpeas, and spices. Add the reserved pasta water. Stir to combine. Bring to a boil for 5 minutes, then lower heat, cover and let simmer for 10 to 15 minutes or so.  (Occasionally check and stir together, making sure to add a little bit of liquid if needed.)
  • Uncover, stir in already cooked orzo pasta. Add lemon juice and stir again. Cook briefly until pasta is just warmed trough (a minute or 2.)
  • Remove from heat and stir in fresh mint. Top with lots of toasted pine nuts. Enjoy!