# Ingredient List:
→ Main Components
01 - 1 cup orzo pasta
02 - 1 can (15 oz) chickpeas, drained and rinsed
03 - 1 tablespoon olive oil
04 - 2 cups vegetable broth
05 - 1 cup tomato sauce
06 - 1/2 cup unsweetened coconut milk
07 - 2 cloves garlic, minced
08 - 1/2 teaspoon smoked paprika
09 - 1/4 teaspoon crushed red pepper flakes
10 - 1/2 teaspoon kosher salt
11 - 1/4 teaspoon black pepper
→ Garnish
12 - 2 tablespoons chopped fresh parsley
13 - 1 tablespoon nutritional yeast
# Directions:
01 - Preheat oven to 425°F. Toss chickpeas with olive oil, smoked paprika, crushed red pepper flakes, salt, and black pepper. Spread in a single layer on a baking sheet and roast for 25 minutes until golden and crispy, shaking halfway.
02 - In a large skillet, heat a teaspoon of olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.
03 - Stir in orzo, tomato sauce, and vegetable broth. Bring mixture to a gentle boil, then reduce to low heat and cook uncovered for 10–12 minutes, stirring occasionally, until orzo is tender and most liquid is absorbed.
04 - Pour in coconut milk and cook for an additional 2 minutes, stirring regularly, until mixture is creamy.
05 - Spoon creamy tomato orzo onto plates. Top with crispy chickpeas and garnish with parsley and nutritional yeast before serving.
