Chickpea Orzo
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Chickpea Orzo
Chickpea Orzo

Chickpea pasta dough is easy to work with and making orzo requires no special pasta equipment. The resulting chickpea orzo is tender with a pleasing, mild flavor.

Servings: 16 servings (1 serving = 2.5 oz portion)
Dough
INGREDIENT
WEIGHT
MEASURE
Aquafaba (chickpea liquid drained from can)
6.75 oz
3/4 cup
Chickpeas, canned, drained, liquid reserved
13 oz
2 cups
Olive oil
2 oz
1/4 cup
Gold Medal™ Harvest King™ Flour (53722)
13 oz
3 cups
Salt
1/2 tsp
Shaping Pasta
INGREDIENT
WEIGHT
MEASURE
Cooking Pasta
INGREDIENT
WEIGHT
MEASURE
Olive oil
1/3 cup
Dough
  1. Add 1/2 cup aquafaba, chickpeas and olive oil to bowl of food processor; puree smooth.
  2. Add flour and salt and process until it resembles a coarse pieces.
  3. Continue to process while gradually adding only enough aquafaba until the pasta dough pulls together into a ball.
  4. Remove from processor and kneed about 1 minute using additional flour if necessary; cover and allow to rest for 30 minutes.
Shaping Pasta
  1. Cut off 1 1/2-inch piece of dough; using slightly moistened hands, roll out to 1/4-inch thick by 14 inches long rod and set aside.
  2. Repeat process with remaining dough.
  3. Line up rods in a row and coat heavily with flour; press down slightly to create oblong rods.
  4. Using a French knife, cut rows of rods into 1/8-inch wide "grains".
  5. Sprinkle heavily with flour and gently toss to separate.
Cooking Pasta
  1. Bring stockpot of water to a rapid boil; add pasta and stir.
  2. Allow to return to boil then cook, uncovered, 3-4 minutes.
  3. Drain well and rinse with cold water; toss lightly with olive oil and serve warm or chilled.

  • Substitute bread flour if desired.
  • Use this in a Chickpea Orzo Salad by tossing with chickpeas, chopped kale, diced red onion, large green olives, diced red peppers, orange segments, chopped fresh oregano, a drizzle of olive oil and a garnish of lemon wedges.
  • Make a Sautéed Kale and Orzo Bowl by adding kale sautéed with onions, garlic and chickpeas, julienned sun-dried tomatoes with a garnish of Feta cheese and toasted pine nuts.
View Recipe Instructions

Nutrition Information

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Serving Size:
2.5 oz portion
Calories
180
Calories from Fat
70
% Daily Value
Total Fat
8g
12%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
125mg
5%
Total Carbohydrate
22g
7%
Dietary Fiber
2g
7%
Sugars
2g
Protein
4g
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
6%
6%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

Reviews

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