Lemony Orzo Pasta Salad
Ingredients: canned chickpeas, dried oregano, paprika, onion powder, dried thyme · 30 min cook time · 450kcal · $16.40
Ingredients
1can canned chickpeas, 0.5tsp dried oregano, 0.5tsp paprika, 0.25tsp onion powder, 0.25tsp dried thyme, 1tsp kosher salt, 6cloves garlic cloves, 2tbsp preserved lemon peel, 0.5jar sun-dried tomatoes in oil, 5oz baby spinach, 1.25cups fresh basil, 1tbsp lemon zest, 0.5tsp flaky sea salt, 1cup orzo pasta, 0.5cup extra virgin olive oil, 0.25cup pine nuts, 0.5tsp Aleppo pepper, 2tbsp lemon juice, 0.25tsp black pepper
Instructions
1. Drain and rinse canned chickpeas. Gently dry them off with a clean kitchen towel to remove excess moisture.
2. Heat a sauté pan or frying pan over medium-high heat for a few minutes. Test if it's hot enough by flicking a few drops of water; they should sizzle and evaporate quickly. Lower the heat slightly to prevent burning.
3. Add 1 tablespoon of olive oil to the hot pan, then add the dried chickpeas. Let them brown for a minute or two without stirring to develop a golden crust.
4. While chickpeas are browning, prepare the spice blend: combine 1/2 tsp dried oregano, 1/2 tsp paprika, 1/4 tsp onion powder, 1/4 tsp dried thyme, and 1 tsp kosher salt in a small bowl.
5. Once the chickpeas are golden brown with a little char, add the spice blend to the pan. Toss constantly to well coat the chickpeas with the spices. This should take about 6-7 minutes in a stainless steel pan, or double the time in a non-stick pan.
6. Transfer the spiced chickpeas to a plate and set aside.
7. Start heating water in a pot for the orzo pasta. While it comes to a boil, prep the other salad ingredients.
8. Slice 5 garlic cloves thinly. Aim for even slices to ensure even cooking.
9. Prepare the preserved lemon peel: use a paring knife to shave off the peel from one preserved lemon, avoiding the soft, squishy interior. Finely chop about 2 tablespoons of the peel.
10. Drain sun-dried tomatoes from their oil. Roughly chop them into small pieces. You'll need about 1/4 cup.
11. Roughly chop 5 ounces of baby spinach.
12. Prepare the gremolata: finely chop 1 1/4 cups of fresh basil. Stack several leaves, roll them up, and slice them thinly. Then rotate the pile and chop again for smaller pieces. Mince the remaining garlic clove. Zest one lemon to get 1 tablespoon of lemon zest. Combine the chopped basil, minced garlic, and lemon zest in a small bowl. Add a pinch of flaky sea salt and mix well.
13. Once the water for the orzo is at a rolling boil, generously salt the water (about a palmful of salt). Add 1 cup of orzo pasta and cook according to package directions until al dente.
14. While the orzo cooks, start the olive oil sauce. Add 1/2 cup of extra virgin olive oil to a cold sauté pan. Add the sliced garlic and 1/4 cup of pine nuts. Turn the heat to medium-low. Add a pinch of salt. Stir frequently to gently toast the pine nuts and garlic, infusing the olive oil with their flavors.
15. Once the pine nuts and garlic have a nice golden color (not super brown), add the preserved lemon and 1/2 tsp of Aleppo pepper (or chili flakes) to the pan. Stir well.
16. Before draining the orzo, scoop out about 1/2 cup of pasta water and set aside. Drain the cooked orzo.
17. Add 1/4 cup of the reserved pasta water to the olive oil sauce and whisk to thicken. The starch in the pasta water will help create a cohesive sauce.
18. Add the cooked orzo and chopped sun-dried tomatoes to the pan with the olive oil sauce. Toss to coat the orzo. If needed, add a splash more pasta water to achieve the desired consistency.
19. Add the chopped baby spinach and 2 tablespoons of lemon juice to the pan. Stir until the spinach is wilted. The lemon juice will brighten up the richness of the olive oil and pine nuts.
20. Add the spiced chickpeas to the orzo mixture and stir to warm them through.
21. Stir in the prepared gremolata for a fresh finish. Add black pepper to taste.
22. Serve the lemony orzo pasta salad and enjoy!
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