Chickpea and Orzo Pilaf with Zucchini and Mint
2 small, halved lengthwise and sliced
2 medium clove(s), minced
Canned drained chickpeas
15 oz, (1 can) rinsed and drained
Fresh cherry tomato(es)
1 cup(s), halved
Fresh mint leaves
½ tsp, grated
Fresh lemon juice
- Cook orzo according to package directions. Drain and keep warm.
- Meanwhile, heat oil in large skillet over medium-high heat. Add zucchini and cook, stirring often, until crisp-tender, about 3 minutes. Add garlic, coriander, cumin, salt, pepper, and cinnamon and cook, stirring constantly, until fragrant, 30 seconds. Add chickpeas, tomatoes, and currants and cook, stirring often, until heated through, about 2 minutes. Stir in orzo.
- Remove from heat and stir in mint and lemon zest and juice. Serve at once.
- Serving size: 1¼ cups