Adapted from familyfreshcooking.com
pound (226 g) Orzo Pasta
ounces (425 g) canned Garbanzo Beans (Chickpeas), rinsed & drained
head Broccoli, cut into small florets
Cracked Black Pepper
cup (57 g) Toasted Pine Nuts
Preheat oven to 375 F with the rack in the middle. Prepare a baking sheet with parchment paper or a silicone liner. 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. Toasted 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.