Plant-based Greek-style chickpea skillet recipe

Tired of doing the dishes? With this plant-based Greek-style chick pea skillet recipe, you get a dish-washing break! Tonight, go for a colorful, balanced, mess-free meal.

This wholesome home-cooked meal will recharge your batteries with its flavors and nutrients. Plus, the leftovers will fill the lunch boxes for the next day. This week's recipe will allow you to enjoy a little dishwashing break because it's all done in the same skillet!

Up to 5 days in the fridge | Up to 3 months in the freezer

Ingredients for the plant-based Greek-style chick pea skillet recipe

• 3 tbsp extra-virgin olive oil
• 1 medium onion, diced
• 4 garlic cloves, minced
• 1 tsp dried oregano
• 1 ½ cups orzo pasta, uncooked
• ½ cup sun-dried tomatoes in oil, drained and sliced
• 1 tbsp oil from the sun-dried tomatoes
• ½ cup white wine
• 3 cups vegetable broth
• 1½ cups chickpeas, cooked and drained 
• 1 bell pepper, sliced
• 1 large lemon, zested and juiced
• 3 tbsp fresh dill, chopped
• 300 g Stahlbush spinach, thawed and drained
• ⅓ cup pitted Kalamata olives
• Salt and pepper, to taste
• 2 cups cherry tomatoes, sliced in half
• Vegan tzatziki, for serving
• Flat bread, for serving

Instructions for the plant-based Greek-style chick pea skillet recipe

Heat olive oil in a large skillet over medium heat.

Add the onion and cook until soft and translucent, about 3 minutes.

Add the garlic, oregano. Stir and cook for another minute.

Add the orzo, stirring to coat and lightly toast, about 1-2 minutes.

Deglaze with white wine, then add sun-dried tomatoes and oil. Stir and simmer for 1-2 minutes or until half of the liquid evaporates.

Pour in the vegetable broth and bring to a boil, stirring often to prevent the orzo from sticking.

When boiling starts, reduce to low heat and simmer for 5-8 minutes, until the orzo is nearly al dente. Do not cover. 

Add the chickpeas, sliced bell pepper, lemon juice, lemon zest, and fresh dill. Continue simmering until the orzo is al dente and the liquid has been absorbed.

Remove from heat and stir in the spinach and olives. Add salt and pepper to taste. Stir in the cherry tomatoes or serve on top.

Serve with vegan tzatziki and flatbread.

Recipe by Crumbs and Caramel for Stahlbush Island Farm