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Chickpea Risoni — Cooking with Gia and Olive

By Gia Kavanagh 1 min read

Packed with protein and fibre, and low in fat, this one-pot quick and easy dinner that will have your children asking for more.

Preparation Time: 10 Minutes

Cooking Time: 20 Minutes

Serves: 6

Ingredients

  • 1 onion, chopped
  • 1½ cups carrots, chopped
  • ¼ cup olive oil
  • 2 tsp salt
  • 2 tbsp oregano
  • 2 sprigs fresh thyme
  • 2 cups risoni
  • 1 x 400g tinned chickpeas, drained and rinsed
  • 6 cups vegetable stock

Method

  1. In a pot, sauté onion and carrots in olive oil for 5 minutes on low to medium heat.
  2. Add salt, oregano, fresh thyme and stir, then add risoni. Stir and cook on low heat for five minutes.
  3. Add chickpeas and vegetable stock, stirring to combine.
  4. Bring to a boil, then reduce heat and simmer for 10 minutes, stirring occasionally.
  5. Remove pot from heat and let sit for 10 minutes before serving, with a wedge of lemon.

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