This dish was prepared recently at the Get Body Beautiful Expo.  The combination of whole wheat pasta and chick peas is a take on the protein rich “beans-and-rice” theme eaten around the world.  With the spice combo and additions of lemon and sundried tomatoes, this quick and easy dinner solution has a lot of flavor.

2 cups Whole wheat orzo pasta

2 packed cups of chopped kale

1 onion, diced

3 cloves garlic, minced

1 can chick peas, rinsed and drained

¼ cup sun dried tomatoes

Juice and zest of 2 lemons

1 Tbsp Life Chef Flamenco Spice Blend or combination of cayenne pepper, smoked and sweet paprika, and thyme

Cook pasta according to package directions. In the last 2 minutes of cooking add the chopped kale to the pasta water. Cook until pasta is al dente and greens are just wilted, then drain in a colander and transfer to a bowl. Drizzle with lemon juice and lemon zest, stir and set aside.

While the pasta is cooking heat 1 tbsp of oil (or mist pan with oil) over medium high heat. Saute onion and garlic until tender. Add chickpeas, spices, sundried tomatoes and 1/2 cup of chicken stock. Continue cooking until half of the liquid is cooked off. Add the pasta and kale mixture, stir well and serve.

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