Orzo Pilaf

12-16 ounces orzo

4 tablespoons olive oil

1 large red onion, chopped

3-5 garlic cloves, minced

1 head broccoli, small top pieces

1 (14.5 oz) can diced tomatoes

1 (14.5 oz) can diced fire roasted tomatoes

1 teaspoon dried oregano

1 teaspoon dried basil

2 (15 oz) cans chickpeas, drained and rinsed

4 tablespoons fresh parsley, minced

salt and pepper to taste

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1. In a large pot of boilings salted water, cook the orzo over high heat, stirring occasionally, according to package directions. Drain and set aside.

2. In a large skillet, heat the oil over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Stir in the garlic and cook for 30 seconds to soften. Add the broccoli and cook, stirring. Add the tomatoes, oregano, basil, salt, and pepper and simmer for 1 minute.

3. Stir in the chickpeas, parsley, and cooked orzo and cook until heated through, about 5 minutes. Serve hot.

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recipe adapted from vegan on the cheap