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Creamy Lemon Orzo with Chickpeas & Broccoli

A bright, creamy one-pot orzo with chickpeas, crisped broccoli, and a cashew-lemon sauce.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 4 servings

Ingredients

  • 1/4 cup raw cashews soaked at least 2 hours and drained
  • 1/3 cup water
  • 1 tablespoon nutritional yeast
  • 1 tablespoon olive oil plus 1 teaspoon more, divided
  • 4 cups small broccoli florets
  • sea salt to taste
  • ground black pepper to taste
  • 1 small shallot finely diced (about 1/4 cup)
  • 2 cloves garlic minced
  • 3 sprigs fresh thyme leaves minced
  • 1 teaspoon lemon zest
  • pinch chili flakes optional
  • 1/2 lb orzo pasta (227 grams)
  • 1 1/2 cups cooked chickpeas drained and rinsed (about one 15 oz can)
  • 2 cups vegetable stock plus extra as needed
  • 1 tablespoon fresh lemon juice
  • 1/4 cup flat-leaf parsley chopped

Instructions

  • Make the cashew cream: in a blender combine drained cashews, 1/3 cup water, and nutritional yeast; blend on high until completely smooth and set aside.
  • Heat a large braiser or Dutch oven over medium heat and add 1 teaspoon olive oil.
  • Add the broccoli in a single layer, press down, and cook undisturbed about 4 minutes until the undersides brown and broccoli brightens; season with salt and pepper, toss lightly, then transfer to a bowl (it will finish cooking later).
  • Wipe out the pot, return to medium heat, and add the remaining 1 tablespoon olive oil. Add the diced shallot and cook, stirring, until softened and translucent, about 4 minutes.
  • Add the minced garlic, minced thyme leaves, lemon zest, and chili flakes (if using); cook, stirring, until fragrant, about 30 seconds to 1 minute.
  • Add the orzo and stir to coat with the shallot mixture, then add the chickpeas and season liberally with salt and pepper.
  • Pour in 2 cups vegetable stock, bring to a boil, then reduce to a simmer and cook, stirring and scraping the bottom frequently, until orzo is tender and mixture is creamy, about 8 minutes; add more stock as needed to keep a fluid, creamy consistency.
  • Stir in the cashew cream and the tablespoon of lemon juice; add the reserved broccoli back to the pot and bring gently back to a simmer. Taste and adjust seasoning with more salt or lemon if desired.
  • Stir in the chopped parsley and serve immediately with optional vegan Parmesan and extra chili flakes.

Equipment

  • Blender
  • large braiser or Dutch oven
  • Spatula or spoon
  • Cutting board and knife
  • Measuring Cups and Spoons

Notes

  • With gluten-free orzo, start with 1 1/2 cups stock and add more as needed.
  • For a nut allergy, substitute 1/2 cup unsweetened non-dairy creamer or rich milk.
  • Avoid coconut milk as it may not suit the flavor; soy or oat milk are better substitutes.
  • Make vegan “parm” to serve alongside if desired.