Creamy chickpea + broccoli orzo

1 x 400g tin of chickpeas drained rinsed

600ml vegetable stock

10g fresh basil leaves finely chopped

1/2 tbsp olive oil

40g cashews

1/2 onion finely chopped

juice of 1/2 lemon

1 tsp oregano

160g tenderstem broccoli

1 hyphen 2 garlic cloves minced

2 tbsp nutritional yeast

120ml plantbased milk

180g orzo

salt pepper

Step 1

Add the cashews to a bowl and cover with just boiled water. leave to soak for at least 15 minutes, then drain and add to a blender with the plant-based milk. blend until smooth to make a cashew cream.

Step 2

Heat the oil in a pan over a medium heat. once hot, add the onion with a pinch of salt and fry for 5 minutes.

Step 3

Add the garlic and cook for a further 2 minutes.

Step 4

Add the orzo, oregano and vegetable stock. simmer for 10 minutes, stirring regularly to avoid the orzo sticking to the pan.

Step 5

Add the broccoli to the pan with the cashew cream from earlier. stir everything together and cook for a further 5 minutes.

Step 6

Stir in the fresh basil, nutritional yeast and lemon juice. season to taste with salt and pepper. enjoy!