Meatless Monday: Orzo with Roasted Broccoli & Chickpeas

Life in the Wisconsin Test Kitchen has gone from crazy to insane. Kevin has started coaching diving again; and SB has made her triumphant return to soccer twice a week.  And school starts this week. Ugh. More time than we care to admit is spent in the car driving from one activity to the next. Needless to say, dinner sometimes slips pretty low on the priority list. 

But we've been trying to stock the fridge with lots of healthy produce and fruit, and the freezer with organic chicken nuggets and veggie burgers for the nights when "cooking" isn't an option. We're in search of easy, healthy recipes we can grab and go. This broccoli, chickpea and orzo salad was perfect. We were able to make this, quiz SB on her sight words and counting by 10's. Bam: multitasking. You know how Cool Dads do! Bonus: this is also a great recipe for our vegan fans.

Orzo with Roasted Broccoli & Chickpeas
Recipe courtesy of: https://marlameridith.com/orzo-pasta-with-roasted-broccoli-chickpeas-recipe/

1/2 pound orzo pasta
1 15oz can chickpeas, rinsed & drained
1 head broccoli, cut into small florets
Curry powder
Cracked black pepper
Garlic salt
Olive oil
Lemon juice
1/2 cup toasted pine nuts

Preheat oven to 375 F with the rack in the middle. 

Cook orzo pasta, toss with olive oil and set aside. 

Dry chickpeas with paper towels. Toss broccoli and chickpeas with olive oil, curry powder, garlic powder and pepper. 

Roast about 25-30 minutes, until golden brown and soft.

Toss orzo with roasted broccoli & chickpeas. To taste: mix with lemon juice and additional curry powder, pepper and garlic salt if needed. Top with toasted pine nuts.

How do you toast pine nuts?
In a small skillet heat pine nuts over medium low heat for a few minute until slightly browned. Stir and shake the pan so they do not burn.

Here's to another school year, and a crazy busy life that we wouldn't trade for anything!

Stay Cool,
The Cool Dads Crew