Yield: 6 servings

Ingredients

1-2 Tbsp olive oil 1/2 large onion - small dice
3-4 garlic cloves, minced
283g (1 pint) cherry tomatoes - halved 1 cup orzo
1 tsp Italian seasoning
2 tbsp tomato paste
3-4 cups vegetable broth
540 mL (large can) chickpeas - rinsed 150g frozen spinach (1/2 package)
TT Salt and black pepper
TT Parmesan cheese

Directions

1. In a stock pot or dutch oven saute onions with a olive oil. Once they're partially cooked add in your garlic and halved cherry tomatoes and cook until the tomatoes are softened but the garlic has not started to brown.
2. Toast the orzo and Italian seasoning in the pan by mixing it around with the other ingredients.
3. Add in the tomato paste and broth. Begin with 3 cups of broth, if you find it too thick you can add more in later. Bring the mixture to a boil, then reduce to a simmer for 8-10 minutes.

5. Half way through the simmering add the chickpeas and spinach and stir to combine.
6. Sprinkle with Parmesan cheese and enjoy.