Description
This recipe is incredibly creamy and especially perfect for a delicious spring or summer meal. What makes this recipe great is the fact that it is a one-pot meal, easy to make and high in protein.
Ingredients
Scale
- 1 tbsp olive oil
- 1 yellow onion, finely chopped
- 2 sticks celery, thinly sliced
- 1 fennel, finely chopped
- 3 cloves garlic, minced
- Zest from 1/2 lemon
- 1/2 tsp turmeric
- 1 tsp Italian herbs
- 3/4 cup (150 grams) dry orzo
- 5 oz (150 milliliters) canned full-fat coconut milk
- 1 2/3 cup (400 milliliters) vegan vegetable stock
- 1 cup (150 grams) frozen peas
- 14 oz (400 grams) canned chickpeas, drained and rinsed
- 1 lemon, juiced
- Pinch of black pepper
- 1/5 cup (5 grams) fresh mint, chopped
- 20 roasted hazelnuts, chopped
Instructions
- Sauté the onion, celery and fennel in a large skillet with the olive oil over medium-low heat for 15 minutes. Stir occasionally to prevent burning. Add splashes of water if needed to deglaze.
- Add the garlic and lemon zest, sauté for 1 more minute.
- Add the turmeric and Italian herbs, sauté for 1 more minute.
- Add orzo, coconut milk and broth. Cover with a lid and let it simmer for 10 minutes. Stir occasionally, scraping the bottom of the pan to prevent the orzo from sticking and burning as a result.
- Add the peas, chickpeas and half of the lemon juice. Allow to simmer for another 5 minutes.
- Serve with remaining lemon juice, fresh mint and hazelnuts. Enjoy!
Notes
Nutritional facts are estimates. If you want to be sure about the nutritional facts, be sure to check your product labels.
Nutrition
- Serving Size: 1 serving
- Calories: 717kcal
- Sugar: 9,75g
- Sodium: 1,3g
- Fat: 23,7g
- Saturated Fat: 13,2g
- Carbohydrates: 88,8g
- Fiber: 19g
- Protein: 27,8g