Here is a simple and cheap dish guaranteed to fill you up! This recipe lends itself well to any alterations, substitutions, or additions you would like to make. Makes four servings.
Ingredients
- 1 cup chickpeas/garbanzo bean, cooked (you can substitute 1 can of garbanzo beans)
- 1 14.5 oz can diced tomatoes
- 8 oz orzo
- 1/4 onion, chopped
- 2 teaspoons chicken bouillon (you can use two bullion cubes or vegetable bouillon to make it vegetarian)
- 1/2 packet Sazon Goya con Azafran
- 1 tablespoon olive oil
- salt, pepper, oregano, and basil to taste
- crumbled Feta cheese and chopped Kalamata olives (optional)
Preparation
Heat olive oil in a large skillet over medium heat. Add onions and saute for about 5 minutes. Add tomatoes, Sazon, oregano, basil, salt and pepper, and cook for 10 minutes. Meanwhile, bring water to a boil, add the chicken bouillon, and cook the orzo according to the directions in the package. Add the chickpeas/garbanzo beans to the skillet, and turn heat down to medium-low. Before draining the pasta, add 1/3 cup of pasta water to the skillet, and bring heat back up to medium. Add the orzo to the skillet and stir all ingredients together until beans are hot. Top with crumbled Feta and chopped Kalamata olives.
