1 and ¾cupwatercan use equal amount of veg broth in place of water and bouillon
½teaspoonkosher salt
1cuporzo
1largecrown broccolisliced into small florets
15ounce canchickpeasdrained and rinsed
⅓cuptahini
3tablespoonslemon juicefrom ~1 medium lemon
1teaspoonlemon zestfrom ~1 medium lemon
freshly ground black pepperto taste
freshly grated Parmesanfor serving
Instructions
Start by heating a medium skillet over medium heat. Add the butter. Once melted, add the diced shallot. Cook until golden, stirring occasionally, just 3 to 4 minutes.
Stir in the garlic. Continue cooking until golden and aromatic, about 2 minutes.
Add the vegetable bouillon to the pan. Stir in the water. This will dissolve the bouillon and create the vegetable broth.
Bring to a rapid simmer over medium-high heat, then stir in the salt and orzo. Add the broccoli florets and cover with a lid.
Simmer until the orzo is completely cooked through, just about 10 minutes. Stir every few minutes to keep the orzo from sticking to the pan.
When the orzo is al dente, remove the lid. Reduce heat to low. Stir in the chickpeas, tahini, lemon juice, lemon zest, and freshly ground black pepper to taste. Taste for seasonings. Serve garnished with freshly grated Parmesan. Enjoy!
Video
Notes
I have not tested this recipe with frozen broccoli, but I recommend cooking frozen broccoli separately then adding to the cooked orzo.
Leftovers: Tahini orzo thickens up a lot as it chills. Loosen the tahini sauce by adding a splash of water or vegetable broth to return it to its original smooth consistency. Leftovers are best within 3 to 4 days. Let cool before transferring to an airtight container and refrigerating.