halfbakedharvest3.9
Quick + Simple Pasta "Risotto" with Herbed Roasted Chickpeas.
I'm feeling major spring vibes with this risotto.
👥 6 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 15 min🔥 Cook: 25 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●baking sheet
- ●pot
- ●bowl
📝 Preparation Steps
1
Herbed Chickpeas
chickpeas (drained + rinsed)1 (14 ounce) can
2
Preheat the oven to 425 degrees F.
3
Spread the chickpeas out on a towel and dry them completely. Add the chickpeas + cauliflower to a baking sheet and toss with the olive oil, salt + pepper. Toss well to evenly coat. Roast for ⏱️ 20 minutes and then stir the chickpeas/cauliflower around and roast another ⏱️ 20 minutes or until the chickpeas are golden. Remove from the oven and toss with the fresh herbs. Serve warm atop the pasta. Save any leftovers for snacking later!
chickpeas (drained + rinsed)1 (14 ounce) canolive oil2 tablespoonssalt + pepper
4
Quick Pasta "Risotto"
5
Heat a large pot over medium heat and add the olive oil + butter. Once hot, add the onion and garlic. Cook, stirring ofter until the onion + garlic cloves are soft and caramelized, about ⏱️ 10 minutes. Slowly pour in the wine and bring to a simmer, simmer until the wine is reduced by half. Add the pasta and 2 cups of broth. Cook, stirring often until the broth is mostly absorbed. Add another 2 cups of broth and do the same as above, cooking until most of the pasta has absorbed the broth. Continue this process until the pasta is al dente and there is around 1 cup of broth left in the pot. Once the pasta is al dente, remove the risotto from the heat and stir in the parmesan, crushed red pepper flakes + basil. Taste and season as needed with salt + pepper.
olive oil2 tablespoonsbutter (use vegan butter for vegan version)2 tablespoonsgarlic (left whole)4 clovessalt + pepper
6
Remove the cloves of garlic from the risotto. Stir the cauliflower florets into the risotto. Divide the risotto among bowls and top with a handful of baby kale, a poached egg and the roasted chickpeas. Garnish with more parmesan + basil. EAT!
garlic (left whole)4 clovesfresh baby kale2 cupschickpeas (drained + rinsed)1 (14 ounce) can
Nutrition Facts
calories
1252 kcal
fat Content
33 g
serving Size
1 serving
fiber Content
10 g
sugar Content
8 g
sodium Content
1355 mg
protein Content
29 g
cholesterol Content
18 mg
carbohydrate Content
86 g
saturated Fat Content
6 g
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