Velvety Lemon Orzo with Chickpeas & Broccoli

Velvety Lemon Orzo with Chickpeas & Broccoli

Velvety lemon orzo with chickpeas and broccoli is a total, fast, and hearty vegan meal. Made with basic active ingredients.

Up close overhead shot of creamy lemon orzo in a wide braiser pot with broccoli florets and chickpeas. There is a wooden spoon scooping up the orzo.

Corny as it sounds, this velvety lemon orzo is a genuine one pot marvel. I typically like to make complex the heck out of my dishes and include a lot of steps/ingredients for the sake of structure flavour, texture etc., however this! This is various. It’s a total meal that cooks in less than thirty minutes. The texture is extremely velvety and soothing. It has that many unquestionably outstanding flavour mix of lemon, garlic, and parsley. The staying active ingredients are likewise quite chill and available!

The broccoli is browned up a bit and left alone for a couple of minutes, and after that the velvety orzo and chickpeas are pumped up with flavour helps from shallots, garlic, lemon, and thyme (and some chili flakes if you like a little heat– you all understand that I do!). A dreamy drizzle of cashew cream smoothes all of it out and makes our completed orzo SO. RICH.

This one is tough to screw up, and it’s so rewarding and tasty– it does not matter what sort of eater you are. As constantly, I’m attempting to make lovely vegan food for everybody. I understand and feel these strong shifts towards plant-based food occurring in our world recently. It’s effective! However I likewise acknowledge that some individuals are sluggish to alter due to the fact that of benefit, ease of access, and simply individual choices. Fulfilling midway can seriously make a world of distinction in regards to resources utilized. We require countless individuals attempting to alter a couple of little things in their life; not a handful of individuals doing whatever completely.

Hope you enjoy this pot of velvety carbohydrates!:D If you require more motivation on that front, Creamy Vegan Butternut Orzo will work too. If you ‘d like a more standard risotto meal, take a look at my Easy Vegan Immediate Pot Mushroom Risotto. Sending out a huge hug today.

Velvety Lemon Orzo with Chickpeas & Broccoli

Velvety lemon orzo with chickpeas and broccoli is a total, fast, and hearty vegan meal. Completely dairy-free and made with basic active ingredients.

PREPARATION TIME 20 minutes COOK TIME 20 minutes OVERALL TIME 40 minutes

Course Main Dish, Side Meal Diet Plan Vegan, Vegetarian

Servings: 4

Author: Laura Wright


  • Mixer


  • 1/4 cup raw cashews, soaked for a minimum of 2 hours and drained pipes
  • 1/3 cup water
  • 1 tablespoon dietary yeast
  • 1 tablespoon + 1 teaspoon olive oil, divided
  • 4 cups little broccoli florets
  • sea salt and ground black pepper, to taste
  • 1 shallot, carefully diced (about 1/4 cup diced shallot)
  • 2 cloves of garlic, minced
  • 3 sprigs of thyme, leaves minced
  • 1 teaspoon lemon enthusiasm
  • pinch of chili flakes (optional)
  • 1/2 pound 227 grams orzo pasta
  • 1 1/2 cups prepared chickpeas, drained pipes and washed (from about one 15 oz can)
  • 2 cups veggie stock, plus additional
  • 1 tablespoon fresh lemon juice
  • 1/4 cup flat leaf parsley, sliced


  • In an upright mixer, integrate the drained pipes cashews, filtered water, and dietary yeast. Mix on high till you have a smooth cream and reserved.
  • Location a braiser-style pot or Dutch oven over medium heat. Once it’s hot, include 1 teaspoon of the olive oil.
  • Include all the broccoli to the pot and spread it out into a single layer. Press it down and leave it for 4 complete minutes, or till browning takes place on the underside of the florets and broccoli is turning intense green. The outside must be ever-so-slightly softened. Season the broccoli with salt and pepper, gently toss, and after that move to a bowl and reserved. It will continue cooking and this is completely great.
  • Eliminate the pot and return it to the heat. Include the staying olive oil and swirl it around. Include the shallot to the pot and stir. Prepare shallots till softened and clear, about 4 minutes. Include the garlic, thyme, lemon enthusiasm, and chili flakes (if utilizing). Stir and prepare till the garlic is rather aromatic, about 30 seconds to 1 minute. Include the orzo pasta and stir to coat in the flavoring and shallots. Include the chickpeas, stir to integrate, and after that season the mix freely with salt and pepper.
  • Include the veggie stock to the pot and stir. Bring the velvety lemon orzo to a boil and after that simmer till orzo is soft, about 8 minutes, stirring and scraping the bottom of the pot typically. The orzo will wish to stay with the bottom of the pot! Simply keep stirring and including more veggie stock if needed. You wish to keep the consistency great and fluid.
  • Once the orzo is soft and the mix is beginning to get velvety, include the cashew cream to the pot and stir to integrate. Include the lemon juice to the velvety lemon orzo and stir. Include the broccoli back in and stir. Bring the velvety lemon orzo back up to a simmer. Inspect the meal for flavoring and change if needed (more salt, lemon and so on). Stir in the sliced parsley and serve instantly with vegan “parm” and additional chili flakes.


  • Just like any dish on my website that needs veggie stock, I ‘d extremely advise making your own utilizing my technique here.
  • This dish might act in a different way with a gluten-free orzo or other small pasta. Routine wheat-based pasta lets go a great deal of velvety starch. If you’re utilizing GF pasta, I ‘d begin with just 1 1/2 cups of the veggie stock and include more as it cooks if needed.
  • If you dislike nuts, you can replace the cashew cream with 1/2 cup of any unsweetened non-dairy creamer/rich milk. Coconut milk may be a bit unusual here, so soy would be more suitable.
  • Absolutely make some vegan “parm” to choose this! I have a dish here.

Program Conceal 35 remarks

  • Misty Fenech

    Yesyesyes. This is ideal.

    Simply a note, that I have actually had success with DeLallo’s gluten-free orzo producing a velvety consistency, if anybody truly requires to keep this gluten-free. Reply

    • Laura

      Such a fantastic idea! Thanks a lot:-RRB-
      – L Reply

      • Katie

        I’m sorry to ask such a dumb concern, however why must the water be filtered? Does bottles water count as filtered?

      • Laura

        Hi There Katie,
        It’s not a dumb concern at all. I constantly advise filtered water from a flavour viewpoint. I simply choose it personally in my cooking/everyday life. If your regional faucet water tastes great, you can 100% usage that!
        – L

    • April Whitehead

      Could I replace the cashew cream for some sort of cheese if I’m not vegan? Thank you! Reply

      • Laura

        Hi There April!
        Yep, you might absolutely replace cream cheese or simply an equivalent quantity of dairy-based cream/milk.
        – L

    • Christine Wohlleben

      Thanks Misty! That assists a lot. Reply

  • Christine Wohlleben

    Hi There Laura! As normal I am truly eagerly anticipating making this dish. Thank you for the note about gluten totally free pasta, what about a starchy rice like arborio? I believe this is on the menu tonight! Reply

    • Laura

      Hi There Christine,
      Utilizing arborio rice would alter the cooking time and the ratio of liquid a fair bit. May be finest to follow a conventional risotto dish if that’s all you have on hand!
      – L Reply

      • Christine Wohlleben

        Thanks! Forgot how rapidly orzo cooks– I’ll try to find the gf variation discussed above.

  • Larissa

    Scratch all meal prepares! I’m making this NOW Reply

  • Elizabeth

    This looks so great! Anything velvety with broccoli goes directly on my list of dishes to make quickly. So grateful, as constantly, for what you share in this area, including your favorable vibes! Reply

  • Kathryn

    You had me at “pot of velvety carbohydrates.”;-RRB-
    Likewise, your declaration about millions making little modifications over a handful of ideal individuals is such a concise and simple to comprehend description of why even leaning plant-based matters. I will absolutely be sharing it. Thank you! Reply

  • eva @CostumeTakeOut

    This dish struck my inbox today at precisely the correct time! … I required something fast– and I am plant-forward, love dietary yeast, and had so extremely little time to prepare today for me and my ladies … so this concept was a life-saver … ps sauteing the broccoli prior to and putting it to the side is a fantastic concept– I likewise do this for stir-frys and after that at the very end toss whatever to heat up– truly protects the crispiness of the veggies! Reply

  • Tracy Tidwell

    Simply made this. Its wonderful. Thank you. Reply

  • Katie

    Simply made this, and doubled it to equip the freezer with. Delicious and soothing! An ideal late fall meal. My household will like it. Reply

  • Julia P.

    Made this tonight for me and my centers. It was so delish! I made a number of small modifications (utilized chicken bone broth rather of veg and topped it with genuine parm) however otherwise followed the dish to a T and it was ideal. I’m so grateful for you, Laura, this site, and your book which is my # 1 preferred cookbook ever! Reply

  • Brenna

    Holy crap. Just soaked my cashews in hot water for 5 minutes, worked excellent- likewise, I didn’t have orzo, so I utilized Trader Joe’s GF red lentil spaghetti. Simply minimized the stock down even more (not as velvety as orzo), and after that included cashew sauce. SO great and simple!!! Thank you, Laura!

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