Marry Me Chickpeas and Orzo

Recipe adapted from Gimme Some Oven.

Ingredients:

• 1 TBSP oil from sundried tomato jar or olive oil
• 1 shallot, minced
• 4 garlic cloves, minced
• 1/4 – 1/2 tsp. crushed red pepper flakes, to taste
• 1 (15-oz.) can chickpeas, rinsed and drained
• 3 c. vegetable broth
• 1 c. uncooked orzo pasta
• 1/2 c. drained sun-dried tomatoes, roughly chopped
• 2 tsp. Italian seasoning
• 3/4 c. evaporated milk or heavy cream, plus more if desired
• 6 oz. fresh baby spinach
• 3/4 c. freshly grated Parmesan cheese, plus more if desired
• 1/4 c. fresh basil leaves, chopped
• Salt and black pepper

Directions:

1. Sauté the aromatics. Heat oil in a large sauté pan over medium-high heat. Add the shallot, garlic and crushed red pepper flakes and sauté for 3 minutes, stirring frequently.
2. Simmer. Add the chickpeas, vegetable broth, orzo, sun-dried tomatoes, Italian seasoning and stir to combine. Continue cooking until the mixture reaches a simmer, stirring frequently. Reduce heat to medium-low, or whatever temperature is needed to maintain a low simmer. Then continue simmering, stirring frequently, until the orzo is just shy of al dente. 
3. Add the remaining ingredients. Add evaporated milk or heavy cream and spinach and stir to combine until the spinach is wilted; then add the Parmesan cheese and stir to combine. Continue cooking until the orzo is al dente.
4. Season. Taste and season with additional salt and pepper if needed.
5. Serve. Serve warm and garnish with basil.

Marry Me Chickpeas and Orzo: